Tuesday, March 29, 2011

Kosher for Passover Classic Caesar Dressing

Again, this caesar dressing is no different than homemade caesar dressing for the rest of the year. That's why it's so good. All you need is a food processor. (And the ingredients, of course!)


4 anchovy fillets, or more, if you prefer a strong anchovy flavor (if you are not using a food processor, press the anchovies through a garlic press or mince small)
2 egg yolks (or 2-3 tablespoons pasteurized egg)
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1 lemon, juice only
1/2 cup extra virgin olive oil (good quality)
2 garlic cloves (pressed or minced very small)

Combine garlic, anchovies and egg and whisk until you have created a paste (this is very easily done in a food processor, and requires a little elbow grease if done by hand). Add lemon, spices and stream in olive oil while whisking. Taste and correct seasoning. If you have used a food processor, you may wish to thin the dressing with a bit of water, as it sometimes creates a mayonnaise-like consistency (or, you may like it this way). Whisk again before serving.

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