CookBook2

“One cannot think well, love well, sleep well, if one has not dined well.” ~Virginia Woolf
Fritz Onion
Editor in Chief,
Pluralsight (ASP.NET MVP)
Once we discovered we could
make Caesar salad dressing
that tasted like the dressing
served in a 5-star restaurant,
we never looked back.
It’s now on the menu
at least twice a month
at our house.
Fritz Onion
Editor in Chief for Pluralsight
Caesar Salad Dressing
1 coddled egg*
¾ cup vegetable oil
1 tsp salt
¼ cup lemon juice
1 tsp Worcestershire sauce
¼ cup grated Parmigiano-Reggiano cheese
(the good stuff, it’s worth it!)
¼ tsp ground black pepper
1-2 cloves garlic chopped
Serves 4
In a food processor add the coddled egg, vegetable oil, salt,
lemon juice, Worcestershire sauce, pepper, and chopped
garlic cloves. If you were following that list closely, it was
everything except the grated Parmigiano-Reggiano. I have
found this to be key to getting the smooth texture you’re
looking for. Mix on high until well blended and creamy, then
add the grated Parmigiano-Reggiano and blend again.
Serve on fresh Romaine lettuce with home-made croutons
for the best Caesar salad you’ve ever tasted!
* To coddle an egg, hold it snugly against your chest while
rocking back and forth… kidding! Crack an egg into boiling
water and remove with a slotted spoon after exactly
60 seconds (this is critical for the texture).
Fritz is a co-founder and Editor in Chief of Pluralsight, a software developer training company
specializing in on-demand web-based video training. As Editor in Chief, Fritz defines
and directs Pluralsight’s content development plan, defines and enforces quality standards,
and helps design and build the end-user training experience through www.pluralsight.com.
Follow Fritz on twitter @fritzonion.
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