Prep Time: 10 Minutes
Yields: 1 Quart

A traditional Caesar salad is made with romaine lettuce, croutons, Parmesan cheese and this wonderfully rich dressing. Often, the dressing is prepared and tossed with the salad tableside, but this food processor recipe is quicker and easier.

½ tbsp chopped garlic
1 egg
¼ cup grated Parmesan
2 tbsps Balsamic vinegar
2 tbsps red wine vinegar
½ tbsp whole-grain mustard
½ tbsp Dijon mustard
½ ounce anchovy fillets
½ tbsp salt
½ tsp cracked black pepper
6 ounces vegetable oil
6 ounces olive oil

In a food processor, combine everything except for vegetable oil and olive oil. Process 1 minute or until smooth. With machine on low speed, begin adding oils to form an emulsion. Continue until all oil has been added.

print this page >>

Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295