Creamy Caesar Salad Supreme (from AR Karen Weir)
From Semigourmet53 8 years ago
- 10 minutes to make
- Serves 8
This is VERY strong flavored. but ooh soo good! This is My take, in other words I have changed some things to suit my taste.
Ingredients
- 6 large or 8 smaller cloves garlic shopping list
- ¾ cup mayonnaise shopping list
- 2 teaspoons anchovy paste shopping list
- ½ cup Parmigiano Reggiano (scant ½ cup) shopping list
- 1 teaspoon Worcestershire sauce shopping list
- 1 teaspoon Dijon mustard shopping list
- 2 teaspoons fresh lemon juice, to taste shopping list
- ¼ to ½ teaspoon black pepper shopping list
- ¼ cup olive oil, or canola oil shopping list
- ¼ cup half and half / or milk. Milk thins it more to make it more of a dressing consistency shopping list
- Half recipe: shopping list
- 4 cloves garlic shopping list
- 1/3 cup mayonnaise shopping list
- 1 ¼ teaspoons anchovy paste shopping list
- ¼ cup fresh grated Parmigiano Reggiano cheese shopping list
- ½ teaspoon Worcestershire sauce shopping list
- ½ teaspoon Dijon mustard shopping list
- 1 teaspoon lemon juice shopping list
- 1/8 teaspoon fresh ground black pepper shopping list
- 1/8 cup olive oil shopping list
- 1/8 to ¼ cup half and half or for a thinner (pourable) dressing use milk. shopping list
How to make it
- peel and crush the garlic and add to the bowl of a food processor or mini prep. Add all other ingredients except the oil and half and half. Process until mostly smooth. Slowly drizzle the oil into the bowl while it is running. Once finished processing add half and half and pulse it in. Keep in the refrigerator in a tightly sealed container.
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