Spicy Caesar Salad Dressing

I love a good Caesar Salad and I love spicy and this dressing was a perfect combo of Caesar and Spicy. All made in the Food Processor what can be easier?

You can put it over traditional Romaine or on shaved Brussels — perfection. If you put on Brussels you can let it sit for a while longer because it will soften the brussels. If you’re putting on Romaine toss and serve.

My photos are with Shaved Brussels

 

Enjoy and follow me on instagram @cookingwithcandi

Ingredients:

1/2 cup Mayo

1 1/2 Tablespoons Anchovy Paste–instead of anchovies is sort of perfection in a tube

1 Teaspoon Dijon Mustard–heaping

1 Teaspoon Worcestershire Sauce

1/4 Teaspoon Cayenne Pepper

2 lemons, zested and juiced

1 clove garlic

1/2 fresh Jalapeno Pepper

3 large egg yolks at room temperature

3/4 cup good Olive Oil

1/2 cup grated Parmesan Cheese

Pinch Kosher Salt

Pinch Freshly Ground Black Pepper

I used 2 heads Romaine and had dressing left over. If using Shaved Brussels 2 lbs. for whole recipe. Save extra dressing in a bell jar in the fridge for a few days.

If you’d like you can make croutons or buy them and add to your salad

Directions:

In a Food Processor–pulse together the mayonnaise, anchovy paste, Dijon, Worcestershire Sauce, Cayenne Pepper, Lemon zest and juice, garlic and Jalapeno . Add the egg yolks and blend. While machine is running, slowly add the olive oil to ensure the dressing is emulsified. If you just drizzle in through the feed tube it’s perfect. Add the cheese and give it another pulse or two.

Done — dressing can be made ahead of time and will keep for at least 3 days in the refrigerator.

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