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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

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

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:
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