This vinaigrette has a thousand uses outside of the Caesar salad, including picking up a sandwich. I will sometimes pickle red onions, toss with sliced cucumbers, dress and serve a simple salad. It’s also a great dip for chicken wings and other appetizers, including a veggies and so on. I have also marinated chicken breasts with this vinaigrette, grilled, then made chicken Caesar wraps for pool parties.
Ingredients
- 2 egg yolks
- 1 teaspoon minced garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 dashes of Sriracha or 1/2 teaspoon of red pepper flakes
- 2 tablespoons of anchovy paste
- 1/3 cup extra virgin olive oil
- 1/2 cup grape seed oil
- 1/4 cup parmesan cheese, freshly grated
- Kosher salt and freshly ground black pepper to taste
But, for mine own part, it was Greek to me.
Julius Caesar, Act 1, Scene 2
Making It
- In a food processor fitted with a medal blade, add the yolks, garlic, lemon juice, mustard, Worcestershire sauce, Sriracha or flakes, anchovy paste, and pulse 4-5 times until blended.
- Combine the oils and slowly add as you pulse the the mix so they emulsify completely. You do not want to run the processor constantly. (You can also do all of this in a mixing bowl and a whisk in the same order)
- Add the cheese, then pulse 1-2 times. Refrigerate for up to a week.
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