Friday, December 7, 2012

Easy Breezy Covergirl Eggless Caesar Salad Dressing

Ok so I already have a great Caesar salad dressing which I posted last year ( You can check it out if you want ). But I was recently asked to attend a dinner party hosted by Fred Tessler (of the Denver Tesslers ) where he made an spread worthy of Ina Garten's envy! There was a pork roast, a cauliflower gratin ( not mine), a savory bread pudding, and to start with a delicious Caesar salad. He wanted to make his dressing for me which he was very interested in me trying as he had had mine before and enjoyed it. But he had a plan.

I am a little obsessed with salad dressings especially Caesar dressing. And I love the Eggless Caesar dressing at Hillstone or Houston's restuarant. Dressing sadly are why I eat salads really. I hate to admit that, but it's really true. Salad without a good dressing is just ... well not that tasty. I have taken Fred's idea and expanded on it a little. So here is an easy and quick eggless caesar dressing for you to try this holiday season if you want to try something different. I love caesar salad, a lot of people do the Cheesecake Factory alone serves 1000's of them every month. So I hope you like this easy dressing. Enjoy!

Eggless Caesar Dressing with Fresh Herbs 

8 Anchovies
2 heaping tablespoons Dijon Mustard
1/4 cup  plus 2 tablespoons lemon juice ( fresh not from the green bottle)
1 tablespoon sherry vinegar
1/2 tablespoon worcestershire sauce
1 cup grated parmesan cheese
3 cloves minced garlic
1/2 teaspoon toasted sesame oil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
3/4  to 1 cup of good olive oil

Method:

In a food processor add everything but the oil and pulse till combined
Then add oil little by little with the machine running till the dressing comes together and you get a thick yellow dressing you may not use all the oil. Done! Will keep in the fridge for up to 3 weeks.



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