This recipe requires only a few ingredients and can be made in a matter of minutes. It beats anything out of a bottle, hands down.
- 1 Egg
- 1 Lemon
- 1 Clove of garlic, minced
- Anchovy Paste
- Olive Oil
- Salt & Pepper
Use a slotted spoon to place the whole egg in boiling water for 30 seconds*. Remove the egg from the water and crack into a deep container suitable for using an immersion blender. Add the juice of the lemon, 1 1/2" (from a tube) of anchovy paste, minced garlic, salt & pepper--start with a pinch and adjust after completion. Combine with an immersion blender. With the blender running, stream oil into the mixture to total roughly 8 oz. The blender will introduce air into the dressing giving it a creamy texture. For a traditional dressing use a whisk to create the emulsion.
A traditional Caesar salad includes romaine lettuce, croutons (freshly made, of course) and shaved parmesan cheese. Make it a meal with grilled chicken or salmon. Top it with your homemade dressing and you'll never eat ready-made dressing again.
*Note: This recipe uses an uncooked egg. Caution must be used if you choose to use raw eggs due to the risk of salmonella. Please consult the FDA for food safety guidelines. If you have any concerns, you may prefer to substitute pasteurized eggs in this recipe.