Grilled Caesar Salad Dressing
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
- Put the egg yolk, garlic clove, anchovies, capers, and 1/4 cup of water in the blender.
- Zest the lemons into the mixture with a microplane or the side of a cheese grater, and then squeeze in their juice.
- Puree the whole thing for about 15 seconds, until you have a frothy white mixture in which all the flavors are blended.
- Puree again, adding the olive oil and corn oil slowly through the small blender opening until the mixture is emulsified.
- 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
- Follow the method above, omitting the egg yolk and oils, and increase the water to 1/2 cup.
- Once the mixture is pureed, add the prepared mayonnaise and blend 10 seconds longer.
- 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