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–+ servings

Caesar Salad Dressing with Grilled Rosemary Bread

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Servings: 4
Ingredients Method

Ingredients
  

Caesar Salad Dressing
  • 4 oil packed anchovy fillets, finely minced and mashed to form a paste
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • 3 Tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • ½ cup Boyajian Garlic Oil
  • ¼ cup grated parmesan cheese + extra for sprinkling
  • Fresh cracked black pepper to taste
Grilled Rosemary Bread

Method
 

For the Salad Dressing
  1. In a small bowl whisk together anchovies, mustard, Worcester, lemon juice and salt
    4 oil packed anchovy fillets, finely minced and mashed to form a paste, 1 Tablespoon Dijon mustard, 1 Tablespoon Worcestershire sauce, 3 Tablespoons fresh lemon juice, ¼ teaspoon salt
  2. While whisking, slowly add Garlic Oil to create an emulsion. Continue for another minute to thicken.
    ½ cup Boyajian Garlic Oil
  3. Whisk in parmesan cheese
    ¼ cup grated parmesan cheese + extra for sprinkling
  4. Add black pepper to taste
    Fresh cracked black pepper to taste
For the Rosemary Bread
  1. Clean and oil grill grates
  2. Turn grill on high heat
  3. Brush each slice of bread on both sides with Rosemary oil
    4 1" slices of your favorite crusty bread, 4 Tablespoons Boyajian Rosemary Oil
  4. Place on grill for 2-3 minutes on each side
  5. Remove from heat and serve warm with salad

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