Caesar Salad Dressing

This is one of my favorite salad dressings.  I sometimes just use balsamic vinegar or I make an awesome creamy strawberry dressing when the berries are ripe.  Today though I left Charles to fend for himself so making use of the romaine lettuce and the one egg I’d left him he went about making a salad.

Caesar Salad Dressing

  • 1 egg
  • 5 anchovy fillets
  • 1 Tbs lime juice
  • 1 Tbs rice wine vinegar
  • dash Worcestershire sauce
  • 1/3 cup extra virgin olive oil
  • 1/2 cup parmesan
  • salt and pepper

Start by coddling one egg. In small sauce pan bring 1 quart water to boil over medium high heat (you will need enough water to cover the egg you’ll be adding next).  Once gently boiling add egg and cook for one minute.  Remove egg from pan and dip in bowl of cool water for an additional minute.

Meanwhile begin assembling dressing.  Mince anchovies.  In medium bowl combine anchovies, lime juice, vinegar, and Worcestershire.   Add coddled egg to anchovy mixture whisking until smooth.  Slowly drizzle in olive oil while continuing to whisk.  Add parmesan cheese and season with salt and pepper to taste.  Serve tossed with romaine lettuce, additional parmesan, some hardboiled eggs and homemade croutons if desired.

Enjoy ~ Kimberly

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