Caesar Dressing

I adapted this recipe from Best of Bridge – I put the egg yolk into the dressing and included some red wine vinegar for zip!  The prosciutto is an idea I stole from the Caesar salad our good friends Paul and Shannon serve.

INGREDIENTS

  • 4 tsp minced garlic
  • ½ c canola
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 ½ tsp ground mustard
  • 2 ½ tsp Worcestershire
  • ½ tsp anchovy paste
  • 1 egg yolk
  • 2 - 3 tbsp of red wine vinegar (depend on how much zip you prefer)
  • Juice from 1 lemon

Icing

SAUCE

toppings

  • Parmesan
  • Prosciutto cut into large chunks and crisped in the oven
  • Homemade croutons

dressing

INSTRUCTIONS

  1. Combine all of the dressing ingredients and mix thoroughly. I use a jar and really give it a good shake.
  2. Cut the prosciutto into pieces and crisp it on a cookie sheet at 450° F. This will take about 5 mins but keep a close watch.
  3. Cool the prosciutto before using - this can be done ahead.
  4. Toss the romaine or kale with the dressing, top with prosciutto, parmesan and croutons.

TIPS & HINTS

This dressing is great on kale or romaine lettuce.  If you use kale, dress half an hour before serving to give it a chance to soak in. Marty and I actually prefer a mix of kale and romaine but if you do that, don't add the romaine until right before you serve it!