caesar salad dressing

I make a caesar salad type salad for myself almost every day.  I have been craving greens since December so I have been eating salad for breakfast instead of toast.  I get my toast as croutons because I use my bread and toast it in a pan but I also get greens, a bit of cheese, and some pine nuts.  I was buying salad dressing until I saw April Bloomfield making caesar salad dressing on Mind of a Chef and thought "I can do that."  So I hunted down her recipe and did.

There was only one tiny problem.  I had all the types of foods that were used in the dressing but I did not have the specific foods.  But, even with the substitutions, the salad dressing is so good that I will lick the spoon clean as I am making my breakfast to take with me to work.

An immersion blender really helps here.  But, no matter what, try this!

caesar salad dressing

Note:  based an April Bloomfield's but with what was in my pantry.

Half a tube of anchovy paste (original recipe calls for 10 anchovy filets.  May just have to try it.)

2 tablespoons apple cider vinegar

2 tablespoons balsamic vinegar

3 tablespoons bavarian style fermented mustard (mine is homemade)

2 smashed garlic cloves

1 large egg

1 cup walnut oil

1/4 teaspoon salt, or to taste

1/4 teaspoon black ground pepper, or to taste

1/3 cup grated parmesan

In a small bowl, put the anchovy paste or anchovies.  Add the vinegars and mustard.  Add the garlic.  Mix well.

Get out the immersion blender and blend until smooth.  

Mix in the egg.  Slowly mix in the oil with the immersion blender.  This will cause the dressing to thicken like a mayonnaise.

Mix in the salt and pepper.  Mix in the cheese.  Taste and adjust the salt and pepper.  

This will thicken with refrigeration, so you might wish to put it in a jar and refrigerate for 30 minutes.  I could not wait.  SO good!  

And so easy.