Monday, November 08, 2004

Parmesan Caesar Dressing

We thought this dressing had a well-balanced, slightly lemony-Parmesan flavor--it must have been the addition of an egg because the dressing wasn't oily or heavy; it was light and refreshing. We would definitely make it again. It is not your typical Caesar, but defintely a good variation. We had a prime rib last night and I am going to make a salad with left-over pieces of the meat, some black olives, a hard-boiled egg and a few slices of sweet onion, and put the remaining dressing on it for dinner.

4 tablespoons tarragon vinegar (or white white vinegar)
2 tablespoons olive oil
6 tablespoons walnut oil (picking out a good oil is extremely important. I like the International Collection brand of Walnut oil--in fact, I think all their oils are really nice)
1 teaspoon lemon juice (measure this and do not add more as would make the dressing too tangy)
1/2 teaspoon dry mustard
2 teaspoons Dijon mustard*
1 teaspoon grated Parmesan cheese
1/4 teaspoon garlic powder
1 teaspoon Diamond Kosher salt (I really prefer this brand)
1/2 packet sugar substitute (Splenda) or 1/2 teaspoon sugar--the sugar is needed to balance the acidity level
1 organic eggs beaten until frothy

Place all ingredients in a screw-top jar. Shake well. Refrigerate.

*Cook's Illustrated recommends Roland Extra Strong Dijon or Grey Poupon Dijon; apparently the operative ingredient is how much allyl isothiocyanate the brand contains. I've been using Trader Joe's brand, but when it's close to running out I'm going to try Roland's and compare.

Makes 14 tablespoons

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