Caesar Dressing with McGarrigle’s Creamy Herb Dijon

This recipe is very adaptable and has evolved several times as a result of having been passed from person to person. The quantities listed below are offered as a guideline only; feel free to alter quantities and ingredients according to your own personal taste. It makes enough dressing for two side salads.

Ingredients:

1 large yolk
1 tsp anchovy paste
1 small clove pressed/minced garlic
½ tsp fresh lemon juice
1 tbsp fresh grated Parmesan cheese
½ tsp Mrs. McGarrigle’s Creamy Champagne Mustard
1(+) tbsp extra virgin olive oil (the better quality oil, the better the dressing)
pinch of fresh ground peppersalt to taste

In a small mixing bowl combine the yolk, anchovy paste, garlic, lemon juice & mustard. Gradually whisk in the oil. Once completely emulsified, stir in the pepper, Parmesan and salt. Cover & refrigerate (up to 24 hours) until ready to be used.

Toss the dressing with fresh washed & torn romaine lettuce. Top with bacon, croutons and extra grated Parmesan (if desired). Garnish with a wedge of lemon dipped in paprika.

If serving to children substitute the anchovy paste with about 1 tbsp mayonnaise to make a creamier dressing (with no fishy taste).