CAESAR DRESSING (Rocky Mountain Resorts)

By jarren

Ingredients

• 2 egg yolks
• 1 tablespoon (15 mL) dried mustard
• 1 lemon, juiced
• 1 clove garlic, minced
• 1 tablespoon (15 mL) minced anchovy
• 1 tablespoon (15 mL) Worcestershire sauce
• 2 cups (500 mL) white wine vinegar
• 1/2 cup (125 mL) white wine vinegar
• Freshly ground black pepper
• 3 tablespoons (45 mL) fresh grated or shaved Parmesan (or more if you wish) optional or sprinkle on salad
• Salt to taste

Details

Servings 3

Preparation

Step 1

In a food processor or blender, combine egg yolks, mustard, lemon juice, garlic and Worcestershire sauce until well mixed.

Slowly drizzle oil onto egg mix; when dressing thickens, alternate oil with vinegar until both are incorporated into dressing. Season with black pepper and salt, if desired.

This dressing keeps for two weeks in the fridge and can be stored in an airtight container or bottle.

Use a bag or container of whole baby romaine (drizzle dressing over the delicate leaves).

If using larger romaine hearts, brush each leaf with dressing.