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)
- Put all ingredients into blender or food processor EXCEPT for oils.
- 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.