- 2 cloves garlic, minced
- 1/2 teaspoon dry mustard
- 3 or 4 tablespoons lemon juice
- 1 teaspoon Worcestershire Sauce
- 2 oz can anchovies, or 1 tablespoon
anchovy paste (anchovies are optional)
- 1 cup vegetable oil
- 2 tablespoons vinegar
- 1/2 teaspoon pepper
- 1/4 cup Parmesan cheese (optional)
First off you need a blender to make
this. It works out pretty well in a food
processor, but the results with a blender
are so much better that I never make it with
a food processor, or rather, did so only
once. Second of all, the anchovies are
completely optional. According to Julia
Child, who ate it as a child in the 1920's,
prepared by Chef Caesar himself, the
original Caesar Salad did not have anchovy
in it at all. This was added later by an
innovative chef whose name is lost to
history. So if you like anchovies, add them,
if you don't, just leave them out.
To prepare this dish, get out your blender.
In it, combine the garlic, mustard, lemon
juice, Worcestershire sauce and undrained
anchovies, if you are using them. Put the
lid on the blender and whirl it around until
it is smooth. With the blender still
running, begin pouring in the oil, in a
small, narrow stream. The dressing will
begin to emulsify, thicken and become
creamy, sort of like mayonnaise. After
you've added all of the oil turn the blender
off. Measure in the pepper, Parmesan cheese,
and salt to taste (if you used anchovies,
you probably won't need salt. If you omitted
the anchovies, add 1/2 to 1 teaspoon,
according to how you like it). Blend briefly
to mix in the seasonings. Scrape the
dressing into a pint sized jar. Store in the
fridge. This is my personal favorite salad
dressing.
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