TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Classic Caesar Salad

Eggless Caesar Salad

Creamy Blue Cheese Dressing or Dip

Pasta and Broccoli Salad with Caesar Dressing

Salad and Salad Dressing Recipes

Shared Recipes

Creamy Eggless Caesar Dressing

(Shared recipe submitted by Charles Michael Ranck, Sr.)

Michael, who was known by his middle name, taught me how to make dressing for a classic Caesar salad, which is in the similar and related recipes, as well as my eggless version. This was Michael's recipe for an eggless dressing.

Ingredients

  • 5 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 large cloves garlic, peeled
  • 2 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 can (2 ounces) anchovy fillets, drained
  • 3/4 cup extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 1/4 cup freshly grated Parmesan cheese

In the bowl of a food processor combine the mustard, Worcestershire, garlic, vinegar, lemon juice and anchovy fillets. Pulse until the garlic and anchovy fillets are well chopped. Scrape the sides of the bowl occasionally to ensure even and uniform blending of the ingredients. While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture. When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor. Adjust the seasoning with salt and pepper. Pour into a clean container and refrigerate until ready to use.

Notes: More than likely, this is more dressing than you will need for one salad but leftovers will keep for four to five days in the refrigerator.

About Michael: Michael was a special contributor to this website for two reasons. He was my brother and a trained chef. I am so grateful that he was able to share a few recipes before he passed.

Additional recipes submitted by Michael:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.