Simple Caesar Dressing

 

 

Spring has finally sprung in Vermont!

Spring has finally sprung in Vermont!

I’m back! Did you miss your Wednesday dose of Vermont recipes? In the last two weeks I’ve traveled to two states with my best friends and let someone else do the cooking for a change. It was a treat to not have to think about what was for dinner and having to do clean-up duty, but I admit it is nice to be back home in the comfort of my kitchen. The first night back, guess what was on the menu? My comfort standby, roast chicken, my favorite melted green beans, and Caesar salad.

I admit I am a Caesar salad snob. If it is on a menu in a restaurant, I will almost always try it—and am almost always disappointed. For me, Caesar salad dressing needs to be a perfect combination of lemon, fish, and cheese and I find most are not that way. But now I’ve found a perfect recipe that I can make at home that fits my criteria!

Remember around the end of March when I gave you this recipe for Brussels sprouts that used a little bit of fish sauce? If you bought a bottle at that time and wonder what else you can make with it, don’t worry, you’ll be making this recipe once a week from now on! I admit it is a bit more tedious than I like in the kitchen with all the measuring, but in the end it is well worth it! I’ve used it as dressing for other salads and it’s just a good!

I’m not one for croutons on my salad, although I do love the crunch. I’ve been known to add some radishes, but just some fresh romaine lettuce, dressing, topped with a little bit more black pepper and grated cheese, and I’m in heaven!

caesar dressing
Simple Caesar Dressing

This recipe originally appeared in the April 2015 issue of Cooking Light.

2 Tablespoons fresh lemon juice
2 Tablespoons grated parmesan cheese
1 ½ teaspoons fish sauce
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 crushed garlic clove
1 large pasteurized egg yolk

1. Combine the ingredients in a mini food processor; pulse until combined.

2. With the processor running, slowly pour 3 Tablespoons canola oil, 2 Tablespoons extra-virgin olive oil, and 2 Tablespoons water into egg yolk mixture. Process until just blended and smooth.

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11 thoughts on “Simple Caesar Dressing

  1. Ooohhhhh, we love a good Caesar salad. Also, I don’t think I’ve ever complimented your photography. I love the look of all of your photos. The pictures of Vermont, the food, the dishes you use, the lighting/filter of your camera. Whatever creates the “look” of your blog, I love it! (Even if I have trouble putting my finger on exactly what it is.)

  2. That dressing sounds lovely – I’ll let the Thermomix take care of it! 😉 If I make a bigger batch, how long would it keep in the fridge (given there is raw egg in it)?

    So, eating out in two states (and did you forget New Jersey?? Haha!) for about ten days…. tell us, what was your favourite meal?

    • The Thermomix would make batches upon batches of this! I wouldn’t keep the dressing longer than 24 hours. It probably would be fine, but I wouldn’t want anyone getting sick!

      As for eating out, I have been trying for days to remember some of my meals. Obviously they were unmemorable; this trip I was focused more on my company! 🙂

    • Hi Carol, I honestly don’t know. You could test it by mixing the everything, without the cheese, first and see how it tastes. It may be a little bit watery, you could always use more cheese! 🙂 Let me know if you try this!

  3. Pingback: Sizzling Skirt Steak with Asparagus and Red Peppers Plus MVK’s *Like* of the Week | My Vermont Kitchen

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