The secret to the restaurant’s most popular salad
Caesar Salad Dressing from The Rusty Pelican
makes eight cups
Ingredients
1/4 c Worcestershire sauce
1/4 c balsamic vinegar
4 large garlic cloves
2 anchovy fillets
1 c lime juice, freshly squeezed or bottled
1 c Parmigiano Reggiano, grated
5 c canola oil
2 large eggs
Kosher salt, to taste
Fresh black pepper, to taste
Method
Fit a blender or food processor with a blade attachment. On high speed, blend the Worcestershire sauce, balsamic vinegar, garlic, anchovies, lime juice, and Parmigiano Reggiano until smooth. Reduce to low speed and add eggs until combined. In a steady stream, slowly add the canola oil while gradually increasing the speed of the blender—allowing the dressing to emulsify.
To serve: Season the dressing with salt and pepper, to taste. Keep refrigerated in an airtight container for up to five days.
The Rusty Pelican is located at 3201 Rickenbacker Causeway.