The Corner Houses Caesar Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 centiliter: Garlic,
2: Shallots or 1 small onion,
1: Egg yolk,
1 tbsp: Dijon mustard,
1 tbsp: Capers,
2: Anchovy fillets,
2 tbsp: Grated parmesan cheese,
1 tsp: Salt,
1/4 cup: White vinegar,
1 tsp: Tabasco sauce,
2 tsp: Worcestershire sauce,
3 tbsp: Cold water,
1 cup: Olive oil,
Directions:
Put all ingredients except water and oil in blender. If using onion,
cut into chunks before adding. Blend on slow speed one minute then
increase to medium high. Slowly pour in oil. When dressing begins to
thicken gradually add water. Keeps in refrigerator for one day.
Makes 2 cups or enough dressing for a salad to serve 8. Source: The
Toronto Star Newpaper, Chefs Showcase. (From The Corner House
Restaurant, 501 Davenport Road, Toronto.)
Source from luhu.jp
cut into chunks before adding. Blend on slow speed one minute then
increase to medium high. Slowly pour in oil. When dressing begins to
thicken gradually add water. Keeps in refrigerator for one day.
Makes 2 cups or enough dressing for a salad to serve 8. Source: The
Toronto Star Newpaper, Chefs Showcase. (From The Corner House
Restaurant, 501 Davenport Road, Toronto.)
Source from luhu.jp