Egg Free Caeser Dressing
¾ cup peeled garlic cloves
3 Tbls rinsed anchovies
4 ½ tsp kosher salt
1 ½ tsp black pepper
3 Tbls high quality red wine vinegar
2 ¼ cups lemon juice
6 cups olive oil
¾ cup ground grana
3 weighted ounces shredded parmesan
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Use whole peeled garlic, not pre-pureed garlic.
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Measure out garlic, put it in blender, add rinsed anchovy and add salt.
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Puree for several minutes.
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NOTE: Pulverizing the salt into the garlic helps to take the 'heat' from the raw garlic.
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Add remaining ingredients except for the oil.
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Slowly drizzle in the oil to emulsify; you don’t need to use extra virgin, but do use a high quality ‘pure’ or ‘pomace’ olive oil.
Use high quality grana and parmesan for great flavor.
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