Spicy Jalapeno Caesar Dressing
I love salad. I think I’ve been really clear on this fact over the years but as I’m re-branding Lisa G Cooks, I’m really focusing, zeroing in, on what I love and really; I love salad. All salad. I love crispy, crunchy, juicy, sweet lettuce coated in an intense salad dressing. I love Caesar salad. A lot. I love Caesar salad a lot.
It’s not necessarily healthy but man oh man is it satisfying.
I decided I wanted another entree salad with a twist and I decided to kick up my delectable home made Caesar dressing and add fresh jalapeño peppers and a little Worcestershire sauce for a little sweet to balance the heat. This dressing has it all and it will be welcomed on any table – metaphorically of course 😐
Spicy Jalapeno Caesar Dressing
- Yield: 1 1/2 Cups
Ingredients
4 Anchovy filets (or 2 tsp Anchovy paste)
1 Clove garlic, peeled
½- 1 Jalapeno pepper (seeds and all) – to taste
1 Large egg at room temperature
2 tsp Dijon mustard
¼ tsp salt
¼ tsp pepper
½ Cup canola oil
The juice of half a lemon
1 tsp Worcestershire
1 tbsp Grated Parmesan cheese
Instructions
Using a food processor or blender, puree the anchovy filets (or paste), garlic and Jalapeno pepper.
Add in the egg, Dijon mustard, salt and pepper until smooth.
Slowly drizzle in the oil and continue to mix until it thickens.
Add in the lemon juice, Worcestershire sauce and the Parmesan cheese.
Taste and adjust seasoning.
Refrigerate, covered until you’re ready to serve.
Notes
- Feel free to use 2 tsp of white wine vinegar in place of the lemon juice.
- Vegetable oil will work but I prefer canola (I haven’t tried olive oil).
- Feel free to go with white pepper instead of black if you don’t want the flex.
- This should keep in your fridge for up to 3 days
