Ingredients Jump to Instructions ↓

  1. 39 am

  2. Here is a wonderful salad dressing I received from my buddy Bill in New Orleans. I finally made it earlier this week and decided it was good enough to keep. It is from the Commanders Palace Restaurant...the famous training grounds of many great chefs.

  3. He is a neighbor of the Brennan's and every now and again they share some of their recipes with him. This is a variation of a Caesar Salad. It looks awful, but please try it as the garlic and anchovies are blended in just the right proportions to "balance" each other...

  4. 2 ounces anchovy fillet

  5. 12 cloves garlic, mashed

  6. 1 egg

  7. 1/4 medium onion, chopped

  8. 1/2 cup Parmesan, fresh, grated

  9. 1 1/2 teaspoons black pepper, coarsely ground

  10. 2 tablespoons red wine vinegar

  11. 1/2 cup plus 2 tablespoons olive oil

  12. Salt and pepper to taste

  13. 12 fillets or 2 tablespoons.

  14. Place all except oil in food processor.

  15. Process and add oil slowly while processor is running.

  16. Adjust salt and pepper if needed.


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