How do I make a dressing for a cesar salad?!


Question:

How do I make a dressing for a cesar salad?


Answers:
1 cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic (minced)
1/4 tsp salt
1/8 tsp pepper
1/2 c Parmesean cheese
1 tbsp of milk or half and half

Mix all ingredients together and shake or whisk until well blended.
hope that helps =)

First off... cesar dressing should NEVER be made with mayonnaise.

Use an raw egg, a tablespoon of minced anchovies, a tsp of chopped garlic, a tsp dijon mustard and a whole lemon squeezed. Whisk these all together. The lemon juice with "cook" the egg so it isn't raw tasting. Add Worchestire sauce and tabasco to your liking and continue whisking, adding about a 1/4 cup of olive oil. It will all come together because the mustard and egg emulsify the lemon juice and oil. After the mix comes together, I add about 3 tablespoons grated parmesan a pinch of salt and some fresh cracked pepper. This is the original recipe that is made in Tijuana and the place that invented it (although without the tabasco and anchovy). If you are afraid of the egg, just leave it out and add a little more lemon juice, oil and cheese.

Caesar Salad

1 egg yolk*
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant 1 cup vegetable oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces
Freshly grated Parmesan
2 cups croutons

In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.


*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.




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