Caesar Dressing
One egg, a stick blender, and two cheeses shredded from the wedge. Pale, thick and aerated, and it takes about two minutes.
- Serves
- 6
- Total
- 10 min
A stick blender makes this in one tall container with nothing to wash but the blade. The method matters more than the ingredients: you beat air into the egg and vinegar first until it goes pale, then the cheese, then the oil last.
Two cheeses, both shredded yourself. Bagged parmesan is coated to stop it clumping, and that coating is exactly what stops it dissolving into a dressing.
If it's not right
- Thin: not enough air at the start, or the oil went in too early.
- Grainy: bagged cheese, or the cheese went in after the oil.
- Flat on the lettuce: make it sharper than you'd want to eat by the spoon.
Ingredients
Method
-
Put the egg, vinegar, anchovy paste, cayenne and salt in a tall narrow container.
-
Blend with a stick blender until it's pale and noticeably lighter, 30 to 45 seconds. You're beating air in, and the color change is how you know it's happened.
-
Add both cheeses and blend until completely smooth.
-
Add the olive oil and blend again until thick. Start at half a cup and go further if you want it richer.
-
Taste. It usually wants more salt, and it should be sharper than seems sensible, because the lettuce mutes it.
-
Toss with romaine at the last minute.
Goes with
- Used in
- Sous Vide Chicken Breast
- Also good with
- A salad has a job, The vinegars, and when to use which
- A cousin of
- Order is the technique
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