When we make Caesar dressing we use a dozen fresh eggs as it only makes sense to have some extra in the fridge. We use a Kitchen Aid but any food processor will do. When I started in the restaurant we did it by hand with a large whisk - I don't miss that! A miniature food processor as in the picture is a huge help as well.
- 12 farm fresh eggs
- 6 to 8 large cloves of peeled garlic
- 2 to 3 cups extra virgin olive oil
- 1/3 cup balsamic, red wine or malt vinegar
- 1/4 cup concentrated lemon juice
- 1 tsp. Worcestershire sauce
- 1 tbsp. Dijon mustard
- Tabasco (secret ingredient not to make hot but to bring out all the flavours)
Separate egg yolks, use whites for something else. Place egg yolks in mixer and turn on high whip until egg yolks are thick and almost a thin pudding texture. Keep mixer on high and start to slowly add olive oil. This must be drizzled in very slowly or it will separate. Watch the edge of the bowl while drizzling. When oil builds a little along the edge stop pouring and let it mix together and then start again. Keep adding oil until texture is like thick pudding - it should be somewhere over 2 cups of olive oil. It takes time to learn the mixture as it is more by what it looks like than an exact measurement. Turn off when done but do not remove.
Once that is done it is time to mince the garlic. We use a miniature food processor. The finer the garlic is minced the better. If using a food processor to mince add about a tablespoon of Worcestershire, tablespoon Dijon and blend until smooth. Add lemon juice if needed to help blend. Once garlic is minced or blended turn mixer onto lowest setting. Add about 3/4 of the minced garlic then slowly add 3/4 of the lemon juice and 3/4 of the vinegar. Stir slowly by hand to get all edges mixed in. It is important now to taste and see if it has enough tang and garlic for you - if not add some more of the garlic, vinegar and lemon juice. It is all about the taste, we like a little extra tang. Once you are happy with the taste add 3 drops Tabasco.
After working for many years with many different chefs, I took the best from each and added a little of my own touch. We use to sell this when we owned a restaurant. Now it is even better using our Mountain Valley Farm ingredients. Garlic and Extra Virgin Olive oil are so healthy that we always make extra to keep in the fridge. It can be used as a dip or even just eaten as my wife sometimes does. (You just need a 5-foot bubble due to the garlic!)
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- 1/2 lbs chicken, ground or shredded
- 5 lg garlic cloves, thick slices
- 1 lg or 2 sm onions, sliced in 1/4 inch pieces
- 1 cup carrots, diced
- 1/2 cup celery diced
- Fresh or dry mint
- Fresh or dry oregano
- 1/4 to 1/2 cup vinegar (apple cider, balsamic or whatever you like)
- Sun dried tomatoes in oil
- Arugula or other salad
- Hot pepper, canned or fresh (optional)
Start with grape seed oil in non-frying pan. Add onion, carrots, celery & garlic. Saute on medium heat until just tender. Add chicken, a little salt and pepper and cook until chicken is cooked. Add hot pepper, sun dried tomato, good pinch of mint & oregano and 1/4 to 1/2 cup cup vinegar (depends how tangy you want it). Simmer until vinegar is almost evaporated. Add chopped fresh cilantro or parsley. Ready to top over salad. Add extra virgin olive oil to taste. Add fresh goat cheese if desired.
We are always finding new ways to use our fresh organic produce at Mountain Valley Farm. This is a combination of of Mexican escabeche and taco salad. Please comment at www.mountainvalleyfarm.ca
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