Let’s be honest. The real reason you love Caesar Salad is the dressing. Am I right? I think if you get the dressing right the rest is a snap. We all know what makes a salad a killer salad is a killer dressing. This is one of those. I will be
drinking making it regularly. Caesar Salad recipe to follow. No Thermomix required!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 50 g parmesan cheese, cubed
- 2-3 cloves garlic
- 2-3 anchovies
- 1 whole egg
- 2 tsp Vinegar - Apple Cider BUY
- Generous Pinch Pink Salt Flakes BUY
- 2 tsp French Mustard BUY
- 20 g worcestershire sauce
- 300-400 g Extra Virgin Olive Oil (EVOO) BUY
- juice 1-2 lemons or limes
Place parmesan into TM bowl and mill *10 sec/speed 10. Remove and set aside.
Without cleaning, place the garlic, anchovies, egg, vinegar, salt, mustard and worcestershire sauce into TM bowl and chop 5 sec/speed 8.
Set timer to 4 minutes.
Emulsify 1 min/37°C/speed 4.
When there is 3 minutes left on timer, hold MC in place with your hand, (to prevent it floating) while you pour the oil onto the lid.
Remove the lid, scrape around the blades and add more oil (onto the lid with blade on speed 4 again) for a thicker dressing. Stir lemon or lime juice through 3 sec/speed 5.
Dressing will thicken on cooling.
With anything, but of course, this is the perfect Caesar Salad Dressing.