Wednesday, September 14, 2011

Mexican Caesar Salad Dressing

Tip:  Read directions completely before preparing.

2 large cloves garlic, peeled and chopped
1/4 cup fresh chopped cilantro, stems removed
1 green onion, chopped
1 teaspoon minced jalapeno, seeds removed
1 teaspoon fresh ground comino (cumin)
1/4 of a lime zest
juice from 1 large lime
2 anchovies, minced or 1 1/2 teaspoons anchovy paste
1/2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
2 large eggs
1/4 teaspoon sea salt
1/4 fresh ground black pepper
1/2 - 3/4 cup olive oil (How much depends on how thick you want the dressing.)

Place the eggs in warm water for 10 minutes.

Place the garlic, cilantro, green onion, jalapeno, cumin, lime zest and juice, anchovy, Worcestershire sauce, Dijon mustard, eggs, salt and pepper into a blender and puree until smooth.

With the motor running, slowly drizzle the olive oil into the top until the mixture thickens, then refrigerate for  1 hour before serving.  Serve with your favorite salad!  Enjoy!

Tip:  In consuming raw eggs due to the slight risk of salmonella. I recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells.  Avoid contact between the yolks/whites with the shell.