Caesar Salad Dressing

[Marlene]

Caesar Salad Dressing

For those of us who are coddled egg challenged!

• 2 egg yolks
  
• 2 tsp dijon mustard
  
• 5 cloves, garlic, finely minced
  
• 1 T lemon juice
  
• 1 T lime juice
  
• 1 tsp worchestershire sauce
  
• squeese, anchovy paste
  
• olive oil or canola oil
  
• freshly grated parmesan cheese
  
• garlic croutons
  
• bacon bits, (optional)
  

Using an electric hand mixer or immersion blender, beat egg yolks until pale and thick. This will take about 10 minutes or so. Add the dijon mustard and mix thoroughly. Add the oil in a steady stream until it looks like you've made about 3/4 of a cup, and it is nice and thick.

And the garlic, lemon juice, lime juice, worchestershire sauce and anchovy paste and keep mixing.

When tossing the salad in a wooden bowl, you can rub the bowl with additional garlic if desired.

Taste. Now is the time to adjust for flavour, thickness etc. Add more oil for more dressing. Add a touch of lemon juice if the mixture becomes too thick.

Keywords: Salad

( RG914 )