Mom's Cæsar Salad Dressing

1 clove garlic, minced

¼ cup grated Parmesan and / or crumbled Bleu Cheese

2 tsp. anchovy paste or 2 anchovies, smashed to a paste

1 tsp. Dijon mustard

1 tsp. Worcester sauce

½ tsp. salad herbs

¼ c. olive oil

¼ c. vegetable oil

1 - 2 tbs. fresh lemon juice (½ lemon)

1 raw egg yolk

Combine all ingredients at least ½ hour before dressing salad of romaine lettuce and croutons.

For creamy dressing, put all ingredients except oils in food processor and pulse to blend. Then with machine running, add oil in a small steady stream, as you do when making homemade mayonnaise. Some food processors have a small hole in the bottom of the pusher for this purpose. FYI: the more oil, the thicker the dressing.

 

 

Classic Creamy Cæsar Salad Dressing

1 clove garlic, crushed

¼ tsp salt

2 tbs. Parmesan Cheese, grated

1 anchovy drained and chopped fine (or 1 tsp. anchovy paste)
½ cup mayonnaise

1 tbs. fresh lemon juice
5 grinds black pepper

 

Whisk together until all ingredients incorporated.

 

 

 

Foolproof Vinaigrette
Published September 1, 2009. From Cook's Illustrated

Why this recipe works:
To come up with a well-balanced vinaigrette recipe that wouldn’t separate, we chose high-end oil and vinegar and whisked them together with a little mayonnaise, which acts as an emulsifier. All we had to do to finish our perfect vinaigrette recipe was choose the flavoring ingredients.

Makes about 1/4 cup, enough to dress 8 to 10 cups lightly packed greens

Red wine, white wine, or champagne vinegar will work in this recipe; however, it is important to use high-quality ingredients. This vinaigrette works with nearly any type of green. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the lettuce.

Ingredients

  • 1 tablespoon wine vinegar (see note)

  • 1 1/2 teaspoons very finely minced shallot

  • 1/2 teaspoon regular or light mayonnaise

  • 1/2 teaspoon Dijon mustard

  • 1/8 teaspoon table salt

  • Ground black pepper

  • 3 tablespoons extra-virgin olive oil

Instructions

  1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.

  2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.

 

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