3 egg yolks, beaten
3 tbsp mustard, prepared
10 garlic cloves
2 anchovy filets
6 capers
1 1/2 tsp salt
1/2 tsp pepper, white
1/2 tsp oregano, dried
15 drop tobasco sauce
15 drop worcestershire sauce
1 oil, olive
5 tbsp vinegar, white
Directions
Combine all dressing ingredients except olive oil in a blender
using low speed. Maintain speed and add olive oil very slowly until
mixture thickens and is the consistency of mayonnaise. Add vinegar
and blend.
Spoom into a glass jar, cover, refrigerate up to a week, using as
needed.
For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss
with dressing then add freshly grated parmesan cheese, croutons and
fried bacon bits to taste. Toss and serve.
Servings: 2 cups
Caesar Salad Dressing (Whistler's) Recipe brought to you by Recipe Ideas
Categories: Salad; Salad Dressing
The History of Recipes
It is possible to trace the history of written recipes back into the distant past, certainly as far as ancient Egypt, and maybe further still. Having said that, generally, these early records were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to historians are a few ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius informs us how the cooks of Roman times were skilled in the use of many herbs, including some that we all recognise such as basil, rue and dill. Over the next few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the most extravagent meals, and as a consequence, the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cookery books were starting to become popular mostly as a result of more people being able to read, people having more leisure time and having more money. |
We hope you enjoy this Caesar Salad Dressing (Whistler's) recipe.
