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Roasted Red Pepper Caesar

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Directions

1 oz. anchovy filets
3 cloves garlic
1/2 egg yolk
1 egg white
1 1/2 cups virgin olive oil
1/6 cup lemon juice
3/4 tbsp Dijon mustard
1/2 tsp. Worcestershire sauce
1 fresh roasted red pepper
Salt & pepper to taste

 

In a blender, purée garlic, anchovies, and worcestershire sauce until smooth. Add eggs (yolks & whites) and mustard. Slowly stream olive oil and alternate with lemon juice. Season with salt & pepper, then add roasted red peppers. Yield: 2 cups