Grilled Caesar Salad Dressing

Difficulty:
1/5

Part 1 Grilled Caesar Salad

Ingredients

  • 1 egg yolk
  • 1 clove garlic, peeled
  • 10 salted anchovy fillets
  • 1 tablespoon capers
  • 2 lemons
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup corn oil

Directions

  1. Put the egg yolk, garlic clove, anchovies, capers, and 1/4 cup of water in the blender.
  2. Zest the lemons into the mixture with a microplane or the side of a cheese grater, and then squeeze in their juice.
  3. Puree the whole thing for about 15 seconds, until you have a frothy white mixture in which all the flavors are blended.
  4. Puree again, adding the olive oil and corn oil slowly through the small blender opening until the mixture is emulsified.
  5. When it’s finished, the dressing should be tangy but smooth-tasting

Alternate egg-free dressing:

Ingredients

  • 1 clove garlic, peeled
  • 10 salted anchovy fillets
  • 1 tablespoon capers
  • 2 lemons
  • 3/4 cup prepared mayonnaise

Directions

  1. Follow the method above, omitting the egg yolk and oils, and increase the water to 1/2 cup.
  2. Once the mixture is pureed, add the prepared mayonnaise and blend 10 seconds longer.
  3. The dressing will keep for up to 24 hours in the fridge if you’re using the raw egg yolk, longer if you’re using the mayonnaise – but be sure to keep it cold.

Part 2 of Grilled Caesar Salad

Grilled Caesar Salad