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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

RRP's Caesar salad dressing

edited November -1 in Vegetables

Ingredients

• 2 Tbs red wine vinegar• &#189 tsp coarse Kosher salt
• 1 Tbs Real Lemon concentrate• &#189 tsp crushed garlic
• 3 Tbs olive oil: 2 are garlic flavored and 1 is extra virgin • &#188 tsp Cayene pepper
• 1 large raw egg• 25 grinds of fresh black pepper
• &#190 tsp Boetje's stone ground mustard or substitute brand of Dutch style
• 1 tsp worcestershire

Instructions

Using 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!

Notes

Number of Servings:

Time to Prepare:

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