December 11th, 2007, 09:12 AM #1
Hips Caesar Salad Dressing
Been making this fresh the last couple of months and thought Id share the recipe.
Take 1 2oz can of anchovies-drain the oil into a small/med mixing bowl. Chop up the anchovies to desired consistency along with 1 or 2 garlic cloves. Mix with a squirt or two of mustard, a couple of shakes of Worcestershire, some red wine vinegar, and black pepper and mix with a wire whip for a couple of minutes. Add an egg yolk and mix again...you can even use 2 if you prefer a creamier dressing. Dressing should have a shiny hue to it. Slowly drizzle Olive Oil while whipping the mixture....keep drizzling until you get your desired consistency. Add a bit more salt to flavor if desired.
December 11th, 2007, 09:31 AM #2
Sound good. I've seen it made tableside by muddling the anchovies and garlic with a bit of salt as an abrasive to start, then add the rest. Yours sounds easier.
December 11th, 2007, 01:09 PM #3
Looks perfect, Hip. Nothing is better than a great Caesar--and the Anchovies are a MUST. They get a bad rap (cheap, bony ones aren't great), but the good ones kick ASS.
December 11th, 2007, 02:19 PM #4
Yeah, as I get older I enjoy them more and more. I use the Trader Joes brand but picked up a jar of Crown Prince that I will use on the next batch. You can use different kinds of mustards and vinegars if you want some variations. Some mix parmesan with it but I generally opt for the shaved on top.
Originally Posted by OTTo VoN BLoTTo
December 11th, 2007, 02:34 PM #5
Can you make it without the anchovies? I know its the big part of the dressing.
December 11th, 2007, 02:35 PM #6
I suppose but its kind of like making Blue Cheese dressing without the Blue Cheese. If its an Anchovy thing try using only a 1/2 can and chopping them super fine.
Originally Posted by BAD91
December 11th, 2007, 03:49 PM #7
It's funny...I can't stand anchovies, but I love Caesar dressing. I've been using either Newman's Own or Ken's Steakhouse brands, and found them both to be some of the best off-the-shelf.
But I'll definitely have to try your recipe, Hip!
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