CHILI LIME SALAD DRESSING RECIPES

Steps:

• Using a chef’s knife mince the anchovies and garlic into small bits. Using the side of the knife mash them into a very fine paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.
• In a medium bowl, whisk the egg yolk, lemon juice and mustard together until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
• Get into a comfortable whisking position and while you whisk with one hand, slowly stream in the oil with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
• When all of the oil has been added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a little more oil.
• Finish by whisking in the mashed anchovies, garlic and parmesan cheese. Taste and generously season with salt and pepper.
• When using a food processor, if you have a small bowl attachment for your food processor, it’s best to use it.
• Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
• Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender.
• With the blender running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.

Steps:

• Using a chef’s knife mince the anchovies and garlic into small bits. Using the side of the knife mash them into a very fine paste by pushing and pulling the mound of anchovies and garlic across the cutting board. Set aside.
• In a medium bowl, whisk the egg yolk, lemon juice and mustard together until frothy. Placing a dishcloth underneath the bowl helps to steady it as you whisk.
• Get into a comfortable whisking position and while you whisk with one hand, slowly stream in the oil with the other hand. You are looking to add the oil in tiny drips and will notice that as you whisk in the oil, the mixture in the bowl will start to lighten in color and thicken.
• When all of the oil has been added, check the consistency. If it’s too thick, whisk in a teaspoon or so of water. If it’s too thin, continue to whisk and stream in a little more oil.
• Finish by whisking in the mashed anchovies, garlic and parmesan cheese. Taste and generously season with salt and pepper.
• When using a food processor, if you have a small bowl attachment for your food processor, it’s best to use it.
• Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a blender or food processor bowl. With the blender or processor running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.
• Combine anchovies, garlic, egg yolk, lemon juice, mustard, and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender.
• With the blender running, slowly drizzle in the oil until a smooth dressing forms. If after adding all of the oil, it seems too thick, add a teaspoon or so of water to thin it out. If it is too thin, with the machine on, slowly drizzle in a bit more oil. Taste and generously season with salt and pepper.