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Ceasar dressing
Nb persons: 40
Yield: 40ml
Preparation time: 5 minutes
Total time: 5 minutes
Source: Gavin Grabe
| 9 | Egg Yolks |
| 150ml | White Wine Vinegar |
| 2 tsp | Dijon Mustard |
| 1.2L | Vegetable Oil |
| 9 | anchovy fillets, otional |
| 3 Large cloves | garlic crushed |
| 200g | Freshly Grated Parmesan |
| 1. Place eggs, vinegar, mustard, anchovies, garlic and parmesan cheese in a food processor and blend for at least 2 minutes or until all the ingredients have been fully incorporated 2. Now slowly add the oil, as for the mayonnaise recipe until it has been absorbed. 3. Finish by thinning it down with water if desired. My Ceasar Salad............the way I like it Using the mayonnaise recipe above, add 2-3 cloves of finely crushed garlic after the oil has been added. Then thin the sauce down with water to form a custard consistency. Let is rest for at least 2 hours for the flavours to develop 1 Head of Cos Lettuce sliced into 1-2cm strips Enough ceasar sauce to coat all the leaves thoroughly (about 1 cup) 3 Anchovy fillets chopped | |
| 1 Large cup | home made Croutons* |
1 Handful of finely grated Parmesan cheese
*When making the croutons this is the secret trick. Deep-fry the bread in oil as normal. Take the croutons out the hot oil and allow to drain in a container lined with absorbent paper towel. Then peel a clove of garlic and gently rub it against half the croutons. Place them in an air-tight container with the remaining piece of garlic for about 4 hours.
1. Place the lettuce, Caesar sauce, and half the Parmesan in a bowl and mix until all the leaves are coated.
2. Now turn out into a serving dish and sprinkle with the anchovies, remaining parmesan and croutons.
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