Hello everyone!

This time around we are going to tackle a classic. 

Caesar Salad Dressing.

This recipe makes 12 servings, which is quite a bit. You can certainly half the recipe if you need to.

2/3 cup cooking oil

3 Tbsp. Red wine vinegar

2 Tbsp. lemon juice

2 eggs (raw)

1 clove garlic, minced

1/4 tsp. Worcestershire sauce

1/8 tsp. Pepper

2 2oz cans of anchovies (drained)

Blend all ingredients, except eggs, until smooth.

Add eggs and blend until incorporated.

Simple enough, right?

 Fresh cut romaine lettuce, croutons and a sprinkle of parmesan cheese will finish off this simple and classic salad but if you want to get a little creative try adding some hardboiled egg or some thinly sliced scallions.

If you want to make the salad more of a meal try adding some chicken, grilled and sliced thin or a few grilled shrimp. I’ve even seen Caesar Salad served with a crab cake on top!

Because this recpie contains raw egg it is not recomended to save it for too long. Try to make only what you need the day of.

Remember to be creative and have fun. Cooking is an art, not a science.

Be good…

 Chef Jason