The corner house's caesar salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cloves | Garlic |
| 2 | Shallots or 1 small onion | |
| 1 | Egg yolk | |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | Capers |
| 2 | Anchovy fillets | |
| 2 | tablespoons | Grated parmesan cheese |
| 1 | teaspoon | Salt |
| ¼ | cup | White vinegar |
| 1 | teaspoon | Tabasco sauce |
| 2 | teaspoons | Worcestershire sauce |
| 3 | tablespoons | Cold water |
| 1 | cup | Olive oil |
Directions
Put all ingredients except water and oil in blender. If using onion, cut into chunks before adding. Blend on slow speed one minute then increase to medium high. Slowly pour in oil. When dressing begins to thicken gradually add water. Keeps in refrigerator for one day.
Makes 2 cups or enough dressing for a salad to serve 8. Source: The Toronto Star Newpaper, Chef's Showcase. (From The Corner House Restaurant, 501 Davenport Road, Toronto.)