Caesar Dressing

Jim & Stacey’s Collaboration

 

4 egg yolks

½ cup Dijon mustard

2-5 garlic cloves, minced

½ cup lemon juice

12 chopped anchovies (substitution: bacon bits)

Splash of Worcestershire

4 cups olive oil

Salt & Fresh Cracked Pepper to taste

  

Place egg yolks in blender and blend until frothy.  Add Dijon, garlic, lemon juice, anchovies, Worcestershire, salt and pepper.  Puree.  With blender running, slowly drizzle olive oil.  Stop when dressing is the consistency of mayonnaise.

 

Toss dressing with crisp romaine lettuce, croutons (see recipe: Croutons - 2 ways ) and fresh parmesan cheese.

 

Cabernet & Shallot Vinaigrette

Chef Jim Strausbaugh, Trilogy Restaurant

4  Shallots, chopped

            l TB.  Butter
            l  Clove
            l  Bay Leaf
            1 1/2 cup Cabernet Sauvignon
            1 TB. Dijon Mustard
            1 cup Honey
            2 cup Olive Oil
            1 cup Red Wine Vinegar
            15 turns Black Pepper from the mill
            Salt
            Paprika

Sauté the butter and shallots.  Add clove and bay leaf.  Add cabernet Sauvignon and reduce by half.  Put into blender, then add Dijon mustard first and then sugar.  Add olive oil.  Add vinegar, pepper and salt and pepper to taste.  Blend for a few more seconds.

 

Blue Cheese Vinaigrette

In blender add the following:

                1 cup     Vegetable Oil

              ½ cup     Red Wine Vinegar

              ½ cup     Seasoned Rice Vinegar

                 2 tsp     Sugar (or Sweetener)

                 3 Tb     Seasoned Salt

                 2 Tb     Ground Pepper

 

Blend until all ingredients are emulsified. 

Add Blue Cheese crumbles and blend.

 

This dressing is wonderful on Broccoli Salad