Quick Caesar Salad Dressing

If you are working on Bin 23 you should already have most of the ingredients on hand.  Just add a whole lemon to the Bins grocery list and possibly some ground Parmesan, make sure you have eggs on hand and you should be set.

Using a food processor, blender or stick mixer, grind up 6 anchovies, 3 T capers with some of the brine juice, and 2 cloves of garlic chopped.  (You can also hand cut these and add in at the end if you want the larger pieces)  Then add in 3 egg yolks and 2 – 3 T of Dijon Mustard.  Mix this together then add in 2 T fresh squeezed lemon juice and 2 T Red Wine Vinegar.   When everything is mixed together slowly drizzle in the oil.   You will need 1/2 C – 3/4 C of oil total.  I used a 50/50 mix of Olive Oil and Canola Oil although you can use straight Olive Oil if you prefer.   Drizzle in slowly to emulsify the dressing.  Then add in your 1/2 C Parmesan Cheese.  You can use fresh Parmesan Cheese and grate, zest it yourself (if you are doing Bin 23 you will have a wedge of Parmesan already).  You can also use grated parmesan.  Season to taste with Salt and Pepper.  Add more lemon juice or parmesan cheese as needed.  Also check your consistency.  If you want your dressing thicker you can drizzle in more oil.  If you would like it thinner drizzle in a little water.

To Serve heavily coat Romaine Lettuce and Homemade Croutons with the dressing and top with Shaved Parmesan Cheese.  To Make the Salad a Meal serve with some crusty bread and top with Grilled Chicken, Tuna Steak, Salmon or Blackened Shrimp. 

Delicious!  This makes a great Summer Evening Meal.  Plus its always a great idea to introduce Salads into your family dinner repertoire.   Try to have a Salad Night once a week.  It helps with good nutrition and teaches children to appreciate salads as a whole meal.     

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