The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.

Friday, January 02, 2009

Tip of the Week - Caesar Salad Dressing Recipe

My tip for the week is how to make a delicious Caesar salad dressing without using any raw or coddle egg yolk. Dijon mustard takes the place of the egg yolk to become the emulsifier. Here is my simple recipe – I don’t normally measure it but here goes.

1 tsp of Worcestershire sauce
1 tsp of Dijon mustard
A pinch of salt
Freshly ground black pepper
1 small clove of garlic minced
3 tablespoons lemon juice or sherry wine vinegar
½ to 3/4 cup of quality extra virgin olive oil

Mix the Worcestershire sauce, Dijon mustard, salt, fresh ground black pepper, minced garlic and the lemon juice or sherry wine vinegar. Slowly wisk in the extra virgin olive oil until the dressing fully emulsifies (gets thick). Taste the finished product and adjust salt, pepper and/or lemon juice or vinegar.

This can be made in advance and refridgerated.

Adjusting your acid in this dressing and herbs creates many different vinaigrettes, i.e. red wine vinegar and oregano for a dressing for a Greek salad, Balsamic vinegar for a Italian Caprese Salad.

The components in a vinaigrette are:
-Acidity (vinegars, lemon juice, lime juice, orange juice etc.)
-Emulsifier (I always use mustard)
-Oil (Extra Virgin, Walnut, Vegetable, Canola, whatever your oil reference might be)
-Seasonings (sea salt, fresh ground pepper, dried herbs, fresh herbs, spices etc)

Oil to Acid ratio 3 to 1 or 4 to 1 (I like my dressing more acidic so I usually use 3 to 1)

Don't want to miss a post from the Dining Examiner then you can subscribe to have it emailed to you. Just click on the envelope logo below the story where it says subscribe.


Anonymous said...

This dressing rocks! I actually made a little boo boo (I was rushed) and did 1 TBLSP of Worcestershire and Dijon and it actually came out. I used Rice Wine Vinegar and it added a nice sweet tang. Thank you- I've bookmarked your page and will return for other recipes! :-)

Sam said...

What a beautiful salad. It really sounds delicious. I like caesar salad. Will try it out soon. Thanks so much for sharing.

catering Fort Lauderdale said...

Having a good palate when preparing or cooking is a great advantage. You could balance properly all the ingredients that you would be using to ensure that it would be very perfect.


Blog Widget by LinkWithin