Caesar Dressing – GFCFSF

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Caesar Dressing - GFCFSF

1 egg yolk
1 tablespoon Dijon mustard
4 anchovy filets
2-3 cloves chopped garlic
1 tablespoon balsamic vinegar
2 teaspoons lemon juice
1/2 teaspoon salt
dash of Worcestershire sauce
1 cup light olive oil
1/2 cup GFCFSF "Parmesan cheese", plus more for garnish
freshly cracked black pepper

Makes 1 1/2 cups dressing (enough for 6 salads)

Romaine lettuce, washed and cut up

Place egg yolk, dijon, anchovies, garlic, vinegar, lemon, salt and Worcestershire sauce in food processor bowl. Start motor and drizzle in oil. Add in 1/2 cup cheese and process another 20 seconds. If dressing is too thick, you can dilute with 1-2 tablespoons of water, but i find that my lettuce, being freshly washed still has a little water on it and will do the job for me. Taste and adjust salt, if necessary.

In a large bowl, place lettuce and mix in some dressing until coated. Place servings in bowls, top with extra "Parmesan cheese", pepper and croutons, if using.

You can find our Croutons recipe here.