A fresh caesar salad with homemade dressing is something we crave often. There's simply nothing quite like it!
-1/2 cup extra virgin olive oil
-2 egg yolks
-Freshly squeezed juice of one lemon
-2 garlic cloves
-Sea salt to taste and black pepper to taste
-1/4 cup shredded parmesan cheese
-1 tsp Jonny Hetherington Essentials Peach Habanero Hot Sauce
You want to start this dressing with room temp eggs, so get them out of the fridge an hour or two before you start.
Separate the yolks from the whites and save the whites for an omelette.
In a food processor beat the egg yolks on low speed while ever so slowly drizzling the olive oil into the yolks. This can take 5-10 min as the slower you add the oil the better.
Keep adding the oil until the mix is a little thinner than mayonnaise, but still a nice thick consistency.
Add the chopped garlic, chopped anchovy, lemon juice and hot sauce, again drizzling the wet ingredients so that you can hold back if things are getting to thin.
Add your salt, pepper and bring the thickness back up with sprinkling in the parmesan cheese. Serve with chicken and bacon or roasted chickpeas for a vegetarian version.
Voila! Classic caesar salad dressing with a spicy twist.