Traditional Caesar Salad Dressing

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Use this dressing in the recipe for Fire-grilled Caesar Salad with Wild Alaskan Salmon.

Ingredients

Preparation

Place the egg, garlic, cheese, Dijon, anchovy, Worcestershire and lemon juice in a food processor and puree. With the machine running, add the oil through the feed tube in a steady stream until the dressing is creamy.

Season to taste with black pepper and cayenne if desired.

Notes

To coddle an egg, place it in barely simmering water for 1 1/2 to 2 minutes, no longer. This will bring the egg to a safe temperature to cook with. Remove it and immediately crack it into a bowl. The white may turn a bit translucent, but it will still serve as a perfect base for emulsion.

*Contains raw or undercooked food products. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: dressings

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