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. I enjoy watching the food processor whip up the contents into a thick and creamy consistency and this time around, I added a chipotle chili to create a different zesty take on the original Caesar recipe.
Using an egg yolk or coddled egg, if you want to go to the extra work, is sometimes frowned upon, but very necessary for a good thick dressing. Most eggs are kept in the refrigerator in our country and you can buy pasteurized eggs if it’s a worry for you, but the recipe won’t be the same without one.
Chipotle chilies in adobo are sold everywhere today and after adding one in this recipe, store the rest in an airtight container in the refrigerator for later use. I love the rich deep rustic taste of a smoked jalapeno, or chipotle. The fragrant smoke rises gently from anything it’s added to and leaves a gentle enjoyable mark on your tongue after consumption.
I think this dressing is delightful tossed with romaine or spinach leaves and you can spoon it over roast chicken or fish for a quick sauce. The flavors are much different than my original recipe, but I think you will enjoy it just the same.
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!