Sunday, April 13, 2014

Paleo Caesar Salad Dressing


4 whole Anchovy Fillets

2-3 tbsp Dijon Mustard

1 tbsp balsamic or red wine vinegar (balsamic makes it nice and rich)

2 cloves fresh garlic, peeled

1 small lemon, juiced

1/2 cup extra virgin olive oil

1/4 cup freshly grated Parmesan

Dash sea salt

Freshly ground black pepper


1. Place anchovies into a blender or food processor. Throw in Dijon mustard, vinegar, garlic and lemon juice.

2. Pulse the processor or blender on low speed for several seconds. Scrape down the sides.

3. With the food processor or blender on, drizzle olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, slat and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined.

4. Refrigerate the dressing for a few hours before using it. Tastes great on a Spinach, Egg and Cucumber Salad with Crumbled Bacon!

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