Quote:
Originally Posted by KaptKaos
First time from scratch. Came out nicely. Had it with some chicken in the salad. Have tons left over. It's in the fridge, but with the raw yolk, I won't keep it more than a day or so.
Here's the recipe:
Ingredients
2 egg yolk
2 tbl Dijon mustard
6 to 8 anchovy fillets, minced
2 tbl chopped garlic
4 tbl balsamic vinegar
3 tsp lemon juice
dash of Worcestershire sauce
2 cups olive oil
2 tbl warm water, if necessary
1 cup parmesan
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Holy Crap! That's way too much oil. And some of those other ingredients are out of whack.
Cut the oil to 1/2 cup./ Balsamic to 2 Tbl./ Dijon to 1 Tbl./ Parmesan to 1/2 cup...and the recipe will be balanced better and still be enough for a large salad for 4 people.
You could also splash in a bit of Tabasco and Brandy. And don't forget lots of pepper and some salt.
You want to coat the leaves lightly, not drown them.
Also never keep a fresh Ceasar dressing overnight. Throw it out.