Prep 10 mins
Cook 0 mins
So many folks worry about using raw eggs in salad dressings, so this dressing is a real find. Even better, it's absolutely delicious--and is so easy to make. Thanks to Bonnie Stern for this one.
- 1⁄4 cup mayonnaise (not lowfat, not miracle whip)
- 3 cloves garlic, minced
- 1 teaspoon anchovy paste
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry wine vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup canola oil
- 3⁄4 cup freshly grated parmesan cheese
- You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.
- Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.
- With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand.
- You could use either all olive oil or all canola oil, but I prefer to use both.
- Lastly, blend in the parmesan.
- Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).
- Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).
- This dressing makes enough to dress one large caesar salad.
I was very excited to see this posting, because I'm needing to eliminate raw eggs from my diet. Unfortunatly, I was disappointed to see that Mayonnaise was the first ingredient, as Mayonnaise has raw eggs in it. Otherwise, the recipe sounds really good.