My Caesar Salad Dressing is not traditional or typical. I started doing this recipe when I had my wonderful store, Camille’s Gourmet To Go and Catering. I needed to make it in large quantities so I used the food processor to make my life easier. Since then I started using the blender when making small quantities such as this. The balsamic vinegar came about when I just wanted to do something different. The roasted garlic came into play because I never liked the taste of raw garlic: To harsh for my liking. I kept out the anchovies because so many people do not eat them. The mix of XVOO and vegetable oil keeps the XVOO from hardening and separating after a couple of days in the refrigerator. It also tones down the XVOO flavor allowing the other flavors to come through. Somehow all of these changes work together and create a Caesar Dressing that mimics the traditional. The flavor and the consistency are equal to the original.
Makes 2½ Cups
1 Large Egg Yolk
2 Tablespoons Smashed Roasted Garlic
2 Tablespoons Dijon Mustard
¼ Cup Finely Grated Parmesan Cheese
½ Cup Balsamic Vinegar
1 Cup XVOO
½ Cup Vegetable Oil
1 Tablespoon Worcestershire
¼ Teaspoon Tabasco
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
In a blender jar place the egg yolk, roasted garlic, Dijon mustard, Parmesan cheese and balsamic vinegar. Process until all of the ingredients are pureed.
With the blender running, add the two oils in a slow, steady stream through the top of the jar lid. Add the Worcestershire, Tabasco, salt and pepper. Blend for 30 seconds to be sure all is blended well.
Store in an air-tight container and refrigerate up to 1 week.
