Caesar Dressing
This is a make-ahead dressing to be added to romaine lettuce, croutons, and Parmesan cheese for Caesar salad. Egg yolks are partially cooked with heat and then chemically cooked with lemon juice.
INGREDIENTS | SERVES 8
- 5 teaspoons anchovies
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons lemon juice
- 2 coddled egg yolks
- 1 cup olive oil
- dash Worcestershire sauce
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
Using a fork, mash anchovies in a bowl. Mix in garlic and mustard.
Whisk in lemon juice and egg yolks.
Drizzle oil in slowly while whisking to emulsify.
Stir in Worcestershire sauce and Parmesan cheese.
Season with salt and pepper to taste.
Coddling Eggs
To make coddled eggs, gently drop raw eggs into boiling water. Cook for 3 minutes in boiling water to firm the yolks, then remove. Allow to sit without immersing in cold water for another two minutes. Whites will be cooked and yolks will be partially cooked but still runny.
