November 19, 2013 by dgarnett2013
Caesar salad Dressing: Giorgio Locatelli from Guardian column, June 30th 2007
Especially good with Parmesan and cos salad.
Also with cos, chicken, broad beans and wild asparagus.
This dressing does at least 2 largish salads – keep in a jar in fridge.
- 2 organic egg yolks
- 1 tablespoon Dijon mustard
- 1 garlic clove, finely chopped
- Salt and pepper
- 100ml sunflower oil and 100ml groundnut oil
- 2 tablespoons white wine vinegar
- 25g Parmesan, freshly grated
In a bowl beat the egg yolks, mustard and garlic with a little salt and pepper.
Add the oils drip by drop whisking all the time, as if making mayonnaise.
Thin with vinegar and four tablespoons water, then season to taste.
Put lettuce in a blow, pour over dressing, sprinkle over cheese and adjust the seasoning as necessary. If you want, add parmesan shavings on top.
All hail, Caesar!