03 June 2014

Foodie Tuesday | Lemony Caesar Salad Dressing

You might have noticed in all these weeks and weeks of Foodie Tuesdays that we Kilfoyles are not big salad people. Not that we don't like salad- we do. It's just when compared to family favourites like chili and mac & cheese and pasta, lettuce sometimes comes up a bit short.

Unless, of course, that salad is Chicken Caesar Salad. In which case, we all love it.

What I don't love, however, is store-bought dressing. Homemade is always better, right? Right. And when it's this easy to whip up a fabulous handmade dressing (made with ingredients you can pronounce), why spend your moolah on pre-packaged and processed varieties?

This isn't your typical Caesar dressing in that it's heavy on the lemon. Daryn and I are "those people" who basically ask for a whole lemon to squeeze over our salad order, so when it comes to making our own, we lean much more to the citrus-y side of the spectrum than not. We also prefer a creamy texture (versus oily); egg yolks and olive oil combined make a lovely rich emulsion that doesn't taste heavy at all thanks to the crispness of the citrus. All in all, a winning combination that makes an excellent summer staple.

Preparation: 5 minutes | Cooking Time: N/A | Makes: 2 cups
  • 4 tbsp. freshly squeezed lemon juice
  • 3 tbsp. Dijon mustard
  • 1 tbsp. + 1 tsp. Worcestershire sauce
  • 1 1/2 tbsp. minced fresh garlic
  • 1 tbsp. honey
  • zest of one large lemon (roughly 1 tsp.)
  • 3 extra large egg yolks
  • 1/4 tsp. ground black pepper
  • 1 cup olive oil
Cooking Directions:
  1. Combine first 8 ingredients (lemon juice through black pepper) in a blender or small food processor. Blend on low until thoroughly combined.
  2. With blender still running, slowly add olive oil (drizzle is too slow; dump is too fast. You want somewhere in between.)
  3. Once the olive oil is fully added, increase the blender speed to 'high' for 30 seconds, until the emulsion is thickened. Chill for 1 hour before serving.
If you don't totally dig the super-lemony lemon flavor, you can reduce the lemon juice by up to two tablespoons and the recipe will still work. On the flip side, if you like it more lemony (like we do) jack it up a notch by adding an extra spoonful. Any way you slice it (or squeeze it, as the case may be) this dressing does not disappoint.

Store in a tightly lidded container in the refrigerator. It will keep beautifully for up to a week... if it lasts that long!