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"To make a good salad is to be a brilliant diplomatist-the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar."
Oscar Wilde (1854-1900), Anglo-Irish playwright, author
Salads, Sauces and Marinades

The Kitchen

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Adapted from Anne Burrell's Eggless Caesar Dressing recipe, this Caesar dressing does not use raw eggs. Feel free to experiment with the ingredients as I did to get it to your taste. It is very good. You can find Anne's original recipe at foodnetwork.com.

Preparation Time: 15 minutes plus sit time    Serving Size: about 12 ounces

  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup lemon juice (usually 2 lemons)
  • 3 garlic cloves, chopped
  • 2 tablespoon Dijon mustard
  • 6 anchovy filets
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon Texas Pete hot sauce
  • kosher salt and fresh cracked black pepper, to taste
  • 1/2 to 3/4 cup extra virgin olive oil
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Place the two grated cheeses, lemon juice, chopped garlic, Dijon mustard, anchovies, Worcestershire sauce and Texas Pete in the bowl of a food processor that has a feed chute. Turn on the machine and let it run for about 15 seconds. While running, drizzle in the olive oil to reach desired consistency. Run for 15 more seconds. Turn off the machine and season to taste with salt and pepper. Let sit to allow flavors to blend.

To make a Caesar salad, pour a couple tablespoons of the dressing in a large bowl. Add rinsed and dried chopped romaine lettuce. Crack black pepper to taster over lettuce. Pour another couple teaspoons of the dressing over the lettuce. Add your favorite croutons and shaved Parmigiano Reggiano. Add more dressing to taste. Toss well and serve in chilled salad bowls or plates.

(Dressing recipe may be halved.)


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