llvllagical_llkook
Cook
- Joined
- Aug 8, 2007
- Messages
- 74
I've been making this dressing for lettuce for quite some time. My parents called it caesar dressing, although I'm pretty sure it's not. I've asked other cooks and none know of it. It tastes very good. Some of the quantities are estimated, so use whatever quantities you wish.
In a bowl, mix:
2-2.5 tbsp anchovy paste from a tube
1-1.5 tbsp extra virgin olive oil or sunflower oil infused with sundried tomatoes
3 capfuls of lemon juice
3 tbsp dijon or regular mustard
2 tbsp garlic (if you like garlic)
2 tbsp lousiana bottled hot sauce
4 tbsp + worcestershire sauce
Using a large spoon, mix the dressing up. Tilt the bowl and using the back of the spoon, smear the dressing along the edges of the bowl, not to the top, around middleish to bottom. Let it settle for 5 minutes then toss in your lettuce. If desired, add in some bacon bits and grated parmesian cheese. My parents hate egg in their dressing, which is why it's not in there.
The mustard and anchovy paste helps "hold" the dressing and the oil gives some taste (if infused) and makes it easier to flow. The rest gives a nice combination of flavours. The anchovy paste's taste is noticable, although most people have no clue what it is. If it's spicy mustard, the hot sauce, garlic and lemon juice are a nice combination.
In a bowl, mix:
2-2.5 tbsp anchovy paste from a tube
1-1.5 tbsp extra virgin olive oil or sunflower oil infused with sundried tomatoes
3 capfuls of lemon juice
3 tbsp dijon or regular mustard
2 tbsp garlic (if you like garlic)
2 tbsp lousiana bottled hot sauce
4 tbsp + worcestershire sauce
Using a large spoon, mix the dressing up. Tilt the bowl and using the back of the spoon, smear the dressing along the edges of the bowl, not to the top, around middleish to bottom. Let it settle for 5 minutes then toss in your lettuce. If desired, add in some bacon bits and grated parmesian cheese. My parents hate egg in their dressing, which is why it's not in there.
The mustard and anchovy paste helps "hold" the dressing and the oil gives some taste (if infused) and makes it easier to flow. The rest gives a nice combination of flavours. The anchovy paste's taste is noticable, although most people have no clue what it is. If it's spicy mustard, the hot sauce, garlic and lemon juice are a nice combination.