16th
Cesar Salad Dressing, from scatch
This is the best Cesar salad dressing I’ve ever had and I had it in a french bistro. Learned the recipe from the chef.
Ingredients
3 oz Capers, drained
3 oz of minced garlic
2 oz of anchovies
4 egg yolks, organic, free range if possible
1 tbsp Dijon Mustard
Olive oil, non virgin or Canola oil
Heat a small fry pan over med-high heat. Add the capers, garlic, and anchovies in a small food processor and blend. Add a tsp of canola oil to fry pan and saute the mixture until browned. The smell will be amazing.
Let the mixture cool to room temperature. Add to food processor, the mixture, the egg yolks, and Dijon mustard. Start the food processor and slowly add the oil until you get a consistency you like. Taste and season with salt and pepper to you liking and serve. Will keep in an air tight container for up to 2 weeks. Don’t tell your friends where you got the recipe take all the credit to yourself. Bon appetite
