As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Get ready for some fun summer happenings!
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RRP's Caesar salad dressing
2 Tbs red wine vinegar ½ tsp coarse Kosher salt
1 Tbs Real Lemon concentrate ½ tsp crushed garlic
3 Tbs olive oil: 2 are garlic flavored and 1 is extra virgin ¼ tsp Cayene pepper
1 large raw egg 25 grinds of fresh black pepper
¾ tsp Boetje's stone ground mustard or substitute brand of Dutch style
1 tsp worcestershire
InstructionsUsing a dressing container add all ingredients and blend with a whisk.
30 minutes before serving pour the dressing over a container of fresh Romaine lettuce which has been torn to typical salad size pieces and mix well.
Serve on individual salad plates and garnish lightly with freshly grated Parmesan cheese.Do not save any unconsumed dressing due to the raw egg!NotesNumber of Servings: Time to Prepare: