CAESAR SALAD DRESSING

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At a barbecue, where grilled meats take the centre stage, Caesar salad offers a refreshing contrast. It’s crisp lettuce, cool dressing and tangy flavours provide a respite from the rich and hearty flavours of barbecued meats. Here is the “no-egg” recipe for our Caesar salad dressing that was on the food shop menu at Dana Shortt Gourmet for close to 10 years. This recipe makes a big batch but the recipe can easily be halved. It lasts for at least 2 weeks in the fridge. In addition to salads, try using it as a dip for raw vegetables, a gourmet sandwich spread, or if you love aioli with your French fries, try this instead!

INGREDIENTS:

1 ½ cups mayonnaise (not low fat!)

1 tablespoon anchovy paste

1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 ½ teaspoons Worcestershire sauce

• 1 cup good quality, extra virgin olive oil

• ½ cup Asiago cheese, grated (or substitute parmesan cheese)

METHOD:

In a food processor, blitz the garlic pieces until they are very fine. Add the mayonnaise, anchovy paste, vinegar, lemon juice, mustard and Worcestershire sauce. With the motor running, VERY SLOWLY add the olive oil until thickened. Fold in the asiago or parmesan cheese.