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Makes 1-1/2 cups
This is Commander's version of Caesar dressing, something like Caesar but more garlicky We love it.—not only as a salad dressing but as a vegetable dip and on Po' Boys.
2 tablespoons packed anchovy fillets (about 12)
12 cloves garlic, peeled
1 medium egg (optional)
1/4 medium onion, coarsely chopped
1/2 cup grated Parmesan cheese
1-1/2 teaspoons coarsely ground black pepper
2 tablespoons red wine vinegar
1/2 cup plus 2 tablespoons olive oil
Kosher salt and additional freshly ground pepper to taste
Place the anchovies, garlic, egg, onion, cheese, pepper, and vinegar in the work bowl of a food processor. Run the machine and slowly drizzle in the olive oil until all ingredients are fully blended. Taste the dressing, and adjust salt and pepper, if necessary.
This is a very pungent dressing. Personally I like even more anchovy but try it this way and add more or less as you prefer.
Commander's Kitchen:
Take Home the True Tastes of New Orleans
with 150 Recipes from Commander's Palace Restaurant
By Ti Adelaide Martin and Jamie Shannon
Broadway Books, October 2000
Hardback, $35.00
ISBN: 0-7679-0290-4
Recipe reprinted by permission.
Recipes
This page created December 2000

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