Sunday, October 21, 2012

Harbor Haus Restaurant Caesar Salad Dressing

  • 6 ounces Olive Oil
  • 6 ounces Salad Oil
  • 2 teaspoons Crushed Garlic
  • 1 teaspoon Ground Black Pepper
  • 2 ounces Grated Parmesan
  • 1 ounce Balsamic Vinegar
  • 1 ounce Champagne Vinegar
  • 1 Tablespoon Stone Ground Mustard
  • 2 teaspoons Anchovy Paste
  1.  Combine the egg and lemon juice in a bowl. Mix them together well with a balloon whip until the mixture is slightly foamy.
  2. Gradually add the oils in a thin stream, constantly beating them with a whip until they are incorporated and the dressing is thick.
  3. Add the remaining ingredients and mix well, refrigerate immediately.