Caesar Vinaigrette
Recipe By: Michael chiarello
3 medium garlic cloves
6 oil-packed anchovy fillets -- minced
1/4 teaspoons finely ground sea salt -- preferably gray salt
1 tablespoons Champagne vinegar
1 tablespoons Dijon mustard
1/2 tablespoons fresh lemon juice
1/4 teaspoons Worcestershire sauce
1 dash hot sauce (recommended: Tabasco)
1/2 teaspoons fresh coarsely ground black pepper
1/2 cup pure olive oil
1/4 cup freshly grated Parmesan
Mix it all. Serve with good salad greens and frico crackers.
Recipe Notes
Make the dressing a day ahead and keep it in the refrigerator. It
likes to sit, so the garlic and anchovy flavors can bloom. You can
also make the frico crackers a day ahead and keep them at room
temperature wrapped in plastic.
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