Sage Test Kitchen
Essential Caesar Dressing
This will be one of your secret culinary weapons. Moreish and irresistible, it’s proper processor-alchemy, where a few simple ingredients combine to make magic. Grab some croutons and cos lettuce and prepare to be enchanted, one drizzle at a time.
the Paradice™ 9
+2 more appliances
40 mins total time
30 mins active time
Easy
Makes 330g
Ingredients
Measurements:
2 large eggs
50 g parmesan cheese
3 cloves garlicpeeled
8 large anchovy fillets
1 tbsp white wine vinegar
2 tbsp Dijon mustard
1½ tsp Worcestershire sauce
1 cup (250 ml) olive oil
Instructions
- 1Bring a small saucepan of water to a boil over high heat. Add the eggs and boil for 4 minutes. Using a slotted spoon, transfer the eggs to a bowl of iced water to cool. Once cold, peel the eggs.
- 2Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the parmesan.
- 3Remove the shredder and carefully place the green S-blade onto the spindle. Add the eggs, garlic, anchovies, vinegar, mustard and Worcestershire sauce and process until finely chopped, scraping down the side occasionally. Start the processor and slowly add the oil through the chute until emulsified.
- 4The perfect Caesar salad is hard to beat, but this dressing makes a rockin’ chicken wrap or pasta salad, loves a crunchy potato skin and gives an egg salad quite the cheeky grin. Bottle it up, pop it in the fridge and keep it for up to 4 days.