Caesar Salad Dressing

Name: Caesar Salad Dressing
Ingredients: 1 egg; ¼ teaspoon kosher salt; 1 teaspoon coarsely ground black pepper; 4 cloves garlic , minced; 2 anchovy fillets or 1 heaping teaspoon anchovy paste; 2 teaspoons Dijon mustard; 1½ tablespoons fresh lemon juice; 1 teaspoon Worcestershire sauce; 1½ teaspoons red wine vinegar; ¼ cup safflower or olive oil

Contributors

Cookbook

Pizza on the Grill

Published by Taunton

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This image courtesy of Joseph DeLeo

CostInexpensive

Total Timeunder 30 minutes

Make Ahead RecipeYes

Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free

Equipmentblender

Taste and Texturecreamy, garlicky, tangy

Type of Dishdressing

Ingredients

1 egg
¼ teaspoon kosher salt
1 teaspoon coarsely ground black pepper
4 cloves garlic, minced
2 anchovy fillets or 1 heaping teaspoon anchovy paste
2 teaspoons Dijon mustard
1½ tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1½ teaspoons red wine vinegar
¼ cup safflower or olive oil

Instructions

Before making the dressing, fill a small pot with cold water and bring to a boil. Add the egg in the shell, turn off heat, and cook for 2 minutes. Separate the egg and discard the white.
Combine the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire, and vinegar in a blender and process until smooth. Add the oil and pulse a few times. Add the coddled yolk and pulse a couple more times-just enough to blend it without causing the dressing to become like mayonnaise.
This will keep, tightly covered, in the refrigerator for up to 2 days.