I know a thing or two about making Caesar Salad Dressing. When I was an intern at the San Francisco Chronicle Food Section, I recipe tested Caesar Salad Dressing over and over again, until the entire staff gave it the okay to proceed into writing an article about it for the newspaper. If you want to see the original – it’s posted here on my blog. There’s something magical about making a dressing from scratch with just a few simple ingredients in the food processor. As the blade whips up the contents into a thick and creamy consistency, the anticipation of an excellent salad begins.
Using an egg yolk or coddled egg in Caesar Dressing is necessary, especially if you’re going about making it correctly. Most eggs are kept in the refrigerator in our country, and you can buy pasteurized eggs, if eating a raw egg is a concern. For a zesty new take on the original, I added a Chipotle chili in adobo for a deep rustic taste. The gentle smoky aroma amplifies flavor in salads, sandwiches, grilled chicken or vegetables. You can use it as a sauce, spread or dressing with any of your favorite foods. I happen to think it’s just a good as my original recipe, but with a little more fun added to the party.
2 cloves garlic
1 egg yolk
1 teaspoon Worcestershire Sauce
3/4 of a whole Chipotle chili
juice of 1 lime
1/3 cup Parmesan cheese
pinch of salt
2/3 cup Grapeseed or Sunflower oil
(Makes about 1 Cup)
- In a food processor, add garlic, egg yolk, Worcestershire sauce, chipotle, lime juice, Parmesan and salt.
- Blend for 1 minute and with machine running, slowly drizzle in oil until thick and creamy.
- Spoon into a sealed jar and refrigerate until ready to use. Enjoy!