This makes the very best caesar salad dressing. It is the very same recipe, albeit on a smaller scale, that I once made in a 5 gallon quantity for Tra Vigne restaurant while training in the kitchen. This version comes from the Tra Vigne cookbook. This is soooo good on sweet, cold Romaine lettuce on a warm afternoon, but tasty on iceberg or other lettuces as well. (Sorry, Jen!)
Ingredients:
1 T champagne vinegar
2 T lemon juice (fresh if you've got it)
1 1/2 tsp minced garlic (I use 2 cloves)
1 egg yolk
1 T Dijon mustard
1/2 tsp worcestershire sauce
6 anchovy fillets (trust me, put them in)
pinch freshly ground pepper
approx 1/2 to 1 c olive oil or canola oil
2 T parmesan cheese, grated
Materials:
Food processor
Method:
Mince garlic with processor
Add remaining ingredients except oil and parmesan
Process well, until relatively smooth
While the processor is still running, add oil in a slow drizzle until dressing is soupy-- you may not need all of it. The original recipe calls for 1 c, but I find that excessive.
Check balance of flavors. When the balance is right, the lemon juice and vinegar should still be tangy and on the edge of dominating.
Add parmesan and process again until incorporated.
Serve on romaine with more parmesan and fresh cracked pepper. For lunch sometimes, I just pull off the baby romaine leaves and dip them in this. Dipping seems to be a theme lately...
Note from the cookbook about raw egg: "If you are concerned about raw eggs, use a pasteurized egg product or an egg substitute such as Egg Beaters." Or, leave it out. The egg stabilizes the emulsion, but the mustard will help with that as well. Just be sure to drizzle the oil in a slow stream until the emulsion is somewhat thickened.
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