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Caesar Salad Dressing

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  • 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.   

Freezer Cooking

 
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