Restaurant12/19/10




This recipe is from Circa NY. It was originally published in a weekly magazine. The dressing makes a lot, but you can keep it in your refrigerator for a couple of days. I like to thin the dressing out with a little water which makes it more true to the consistency at Circa's.






  • SERVING/YIELD
    2 cups dressing


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #552

























INGREDIENTS













  • 3 Tbsp fresh lemon juice










  • 2 medium garlic cloves, crushed










  • 1 tsp Worcestershire sauce










  • 1 pinch salt










  • ½ tsp crushed black pepper










  • 2 large eggs










  • 2 cup extra virgin olive oil










  • ⅓ cup Parmesan cheese, plus more for granishing










  1. Use a blender or food processor to prepare the dressing.



  2. Blend the lemon juice, garlic, Worcestershire sauce, salt and pepper until combined. Mix in the raw eggs until the mixture is smooth. Slowly add the olive oil in a steady stream while running the machine (if you add it too quickly, the dressing will separate..)Blend until emulsified.



  3. Add the parmesan cheese. Refrigerate until serving.















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