Recipe: Classic Ceasar Dressing

David and I love Carrabba's Italian Grill in Austin, TX and have been a huge fan of their classic Ceasar Salad for years, always yearning to make it ourselves but never quite getting it right... until now! After months of trial & error, I have finally perfected a wonderfully rich, tart, tangy, creamy classic Ceasar dressing!

Recipe: Classic Ceasar Dressing
4-5 anchovy fillets or 2 Tablespoons of anchovy paste
1 1/2 tsp. Dijon mustard
1 egg yolk
2 cloves garlic, roughly chopped or 1 tsp. crushed garlic
1/2 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
3/4 C extra virgin olive oil
1 1/2 Tablespoons balsamic vinegar
1 Tablespoon red wine vinegar
1 tsp. fresh lemon juice
1/4 C freshly grated Parmaggiano-Reggiano cheese

In a food processor, place the first 8 ingredients (through the salt) and blend until well incorporated.

With the machine running and in a SLOW, STEADY stream, add the olive oil.

Stop the machine, scrap down the sides, if necessary, add the vinegars and lemon juice and blend another 10-15 seconds.

Taste for that perfect blend of creaminess and tartness - if too tart, add 1/4 cup more olive oil. If not tart enough, add another 1/2 tsp. of lemon juice.

Pour over a head of romaine lettuce, add cheese and toss to coat lettuce. Add croutons and extra black pepper to taste and enjoy!


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