Greg Ehrlich is a chef and food enthusiast based in Seattle, WA. When not cooking, he enjoys the mountains, water skiing, making music with friends and napping.

Caesar Dressing

I’m hyper critical of caesar dressing. Embarrassingly so. I’m the guy that asks the waiter for a sample of the caesar dressing prior to committing to my order for the salad. That guy. This caesar recipe is my favorite salad dressing, handed down to me from my mother. Best served with big fresh croutons and a healthy grind of black pepper.

1/4 c lemon juice (preferably freshly squeezed)
1 clove garlic, crushed
1 raw egg*
1 tsp worchester sauce
1/2 c canola oil
1/2 c fresh grated parmesan cheese
1 tsp fresh ground pepper
1/2 tsp salt

Using an immersion blender or upright blender, combine and blend first four ingredients for 20 seconds on highest speed. While still blending, slowly add oil in steady stream. Add final three ingredients and refrigerate, ideally several hours before serving. Dressing keeps for a few days.

*Raw egg is allegedly dangerous, also delicious.

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