caesar dressing II

Amys Gluten Free Pantry

One of my favorite restaurants in San Diego is the long-time family owned Brigantine. And one of my favorite dishes is their chicken caesar salad in part because of the vinegary dressing. On the off-chance I could find a recipe, I did an on-line search and lo and behold, I found the recipe. If you want a nice evening out, give the Brig a try at multiple San Diego locations including my favorite in Coronado.

However, if you want a taste of the Brig at home, here’s a great recipe. I’ve halved the original recipe and made a few slight changes, but we still go through it rather quickly. It’s great for a crowd and my kids will always eat a salad if they’re starving and “there’s nothing to eat.”

Prep time: 10 minutes
Total time: 10 minutes
Yield: about half a quart (2 cups)
Special equipment: blender, Vitamix or food processor

1 small or medium egg (if using an extra large egg, scramble it and use half)
2 T Dijon mustard
2 small garlic cloves
2 T fresh lemon juice
1/4 c. Parmesan cheese
1/2 c. apple cider vinegar
1 T anchovy paste
1/2 tsp. freshly ground pepper

3/4 c. olive oil
3/4 c. avocado oil or olive oil (not extra virgin)

  1. Put all ingredients into blender or food processor EXCEPT for oils.
  2. Blend at high speed until thoroughly mixed. With the blender running, add the oils slowly in a fine stream until all oil is incorporated. Refrigerate immediately.

This dressing is best made a few hours ahead of serving and even better when made a day ahead.

Posted in condiments + appetizers, recipes, salads | Tagged , , | Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *