Traditional Caesar Salad Dressing
CD ACC 15mins
Salad is probably one of the best known salads along with Waldorf and Greek
salads, but with so many variations being made and served today. If you thought
the name derives from the great Caesars of Rome, and you had notions of Julius
Caser, Caligula or Nero tucking into this wonderful dish, then you may be
disappointed to know it was invented many centuries later by a chef called
Caesar Cardini (1896-1956). For more history of the Caesar Salad
2 Garlic Cloves
2 Preserved Anchovy Fillet, drained of oil and mashed
2 Egg Yolks
½ teasp Dijon Mustard
2 tbsp Lemon Juice
210ml/7fl.oz. Olive Oil
4 tbsp Freshly grated Parmesan Cheese
2 tbsp Double Cream
1. Crush the garlic cloves with a large knife then rub them around the inside of
a mixing bowl and discard the leftover pulp.
2. Add the mashed anchovy fillets, egg yolks, mustard and lemon juice to the
bowl and whisk until smooth.
3. Gradually whisk in the olive oil until slightly thickened and creamy, then
stir in the Parmesan cheese, cream and pepper.
More Dips/Dressings Recipes |
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History of Caesar
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