Homemade Caesar Salad Dressing

Our summer weather so far this year has been very mild with rain every couple of weeks which has been very good for our garden.  The romaine lettuce has been amazing this year!   Since we've had so much lettuce this summer I'm getting a little tired of the regular garden salad.  So I decided to change it up and make some Caesar dressing.  I realized right from the start I had no curtons for the salad and what's a Caesar salad without curtons?  So I made my own.  I buttered and sprinkled with garlic powder one side of five slices of bread and baked in the over at 400 degrees for about 5 minutes.  I then sliced them into one inch cubes, placed them in a bowl and tossed them with fresh dried thyme, oregano, and basil.  Very quick and easy curtons.

To begin your Caesar dressing.  It calls for 1 raw egg, if you aren't comfortable using a raw egg you can coddle an egg.  To coddle your egg, bring 1 quart of water to a simmer on the stove.  Place your egg while still in the shell in the simmering water for 1 minute, then remove the egg and place in a chilled bowl of water.

Dressing Ingredients:

1/2 cup Olive oil

1 1/2 teaspoons minced garlic

1/3 cup Parmesan cheese

2 Tablespoons fresh lemon juice

1 Marans egg (if you don't have a Marans egg, any old egg will do I guess)

 salt to taste

pepper to taste

Worcestershire sauce, just a dash or two

This dressing is very fast and easy to make.  In a mixing bowl combine egg and garlic, slowly drizzle in the 1/2 cup of oil while mixing on medium speed.  Then add in your lemon, salt, pepper, and Worcestershire sauce.  Once you have all of those combined add your Parmesan cheese.  Save back just enough Parmesan cheese to add to the top of your salad.

Enjoy!

Angie