Friday, January 16, 2015

Caesar Vinaigrette

I stumbled across this recipe a few years ago and on a whim I made it.  I have to say that it is one of my favorite salad dressings.  I am not a big fan of anchovies, but the key ingredient in this viniagrette is anchovy paste.  

- 1-2 cloves garlic, pressed through a garlic press (or minced)
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce (or any red hot sauce)
- 3 tablespoons lemon juice
- 1/2 cup extra virgin olive oil

1.  Place the garlic, mustard, anchovy paste, Worcestershire sauce, and Tabasco sauce into a bowl, and using a fork, mash them into a paste.
2.  Add the lemon juice and stir to combine.  Whisking constantly, slowly add the olive oil in a steady stream.  Continue to whisk until the dressing thickens.  The viniagrette can be refrigerated, covered, for up to 1 week.  Let the dressing return to room temperature before using.

Yield:  About 2/3 cup

Cook's Notes:
I tend to add more garlic than the recipe lists.  We like garlic.  I store the vinaigrette in a Mason jar, and it is important that you take the dressing out of the fridge 30-45 minutes before you use it.  Finally, the anchovy paste is the key ingredient.  You can add more or less of the paste, depending on your tastes, to the dressing.

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