January 2023 - Toronto ON
February 2015 - Singapore
We love this Caesar dressing that doesn't involve raw eggs. I usually use cheddar cheese as stated, but I had the bright idea the other day (I hadn't made it in ages) of throwing some parmesan cheese into the blender, not a good idea! The food processor could not chop up the hard cheese. Grate it first!
½ clove of garlic
1 heaped teaspoon wholegrain mustard/Dijon
1 teaspoon Worcestershire sauce
1 tinned sardine fillet /anchovy, optional
40 g Cheddar cheese
2 tablespoons oil
100 g natural yoghurt
1 lemon
Peel the garlic and place in a small food processor or blender. Add the mustard, Worcestershire sauce and sardine fillet/anchovy, if using, then grate in the cheese. Add the oil and the yoghurt, then blitz until smooth, season with lemon juice and black pepper. Pour into a bowl and is ready to serve.
Not one for the sardine addition, admittedly.
ReplyDeleteWe were never either, but honestly, you can't taste it as fish, it just adds a slightly salty flavour.
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