This recipe is from one of our favorite cook books (Food to Live by). It is a very light and delicious caesar. Add some homemade croutons and shaved parmesan cheese and you have a great salad!
1 large clove garlic, minced
1 T. dijon mustard
1 t. anchovy paste
1/4 t. worcestershire sauce
1/2 t. tabasco sauce
Juice of 1 lemon (about 3 T.)
1/2 C. extra-virgin olive oil
Place the garlic, mustard, anchovy paste, worcestershire sauce, and tabasco sauce in a small bowl and, using a fork, mash them into a paste.
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 vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature before using.
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