Tuesday, October 5, 2010

Caesar Salad Dressing

I love Caesar salad. This is a salad where the dressing makes the salad. For a classic version of the salad, use romaine lettuce. I usually add some shredded or shaved parmesan cheese and a sprinkle of pine nuts. Recently, I've begun adding avocado, too.


1 hard boiled egg
4 Tbs olive oil
2 Tbs fresh lemon juice (1/2 lemon)
1 tsp Dijon mustard
1/2 tsp minced garlic
1/4 tsp salt


To hard boil the egg, place it in a pan of cold water. Bring the water to a boil, and let boil for 1 minute. Turn off the heat, cover the pan, and let the egg sit for 8 minutes. (Increase the time to 10 minutes if you live at an elevation over 3000 feet.) Pour off the water, and run cold water over the egg. Peel the egg and roughly chop it. Place the egg, olive oil, lemon juice, mustard, and garlic in a food processor or blender and process until well blended. Add salt to taste.

Stealthy Cooking Tip: Here are some safety tips about eggs. Check your eggs before buying them, and don't buy any with cracked shells. Store your eggs in the refrigerator itself, not on the door where temperatures can fluctuate. Eggs will keep for several weeks. If you do get a cracked egg, don't use it. Just throw it out. Cook eggs thoroughly. Boiling an egg for 1 minute, then covering it and holding it in hot water until the yolk is hard, brings the yolk to 160 degrees, a termperature high enough to kill any bacteria or salmonella. By using a hard boiled egg you'll alleviate any health concerns about cooking with raw eggs. I enjoy the taste of this recipe, and know that it's safe.

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