Peeled Dijon CAESAR DRESSING

Peeled Dijon CAESAR DRESSING

Ingredients:
6 garlic cloves, peeled
1 tablespoon Dijon mustard
1 tablespoon Champagne vinegar
1 teaspoon salt
2 tablespoons mayonnaise
½ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ teaspoon freshly ground black pepper, or to taste

Directions:
Freshly squeezed lemon juice, to taste
1 minced anchovy fillet (optional)
1. In an electric blender, combine the garlic cloves, Dijon mustard, champagne
vinegar, and ½ teaspoon salt. Blend until thoroughly mixed.
2. Add the mayonnaise and blend again, until the mixture is thick. Add the olive oil
slowly, blend well, and add the Parmesan cheese. Blend until smooth.
3. Using a spatula, scrape the dressing into a small bowl and season it to taste with the
remaining salt, pepper, and lemon juice. If you’d like your dressing to have a deeper,
saltier taste, stir in the minced anchovy fillet. Store the dressing in the refrigerator,
tightly covered, and use within several days.
“
This is where I do my thing and let Chef have a break. He helped me
master this dressing so I could make my favorite salad.”
SIMPLE VINAIGRETTE
This basic vinaigrette is good on all kinds of green salads, and you could even use it
as a marinade for chicken or fish. Prepared ahead of time, this vinaigrette will keep
for up to week in a tightly covered container in the refrigerator.
MAKES 1¼ CUPS | LEVEL: LAYUP