caesar salad dressing

Preparation Time: 5 Mins Cooking Time: 3 Mins Serves: 8 Ingredients 1 egg 150ml (approx) sunflower oil 1/2 tsp black pepper 1 tsp red wine vinegar 1 tsp capers 1 tsp worcestershire sauce juice 1 lemon pinch caster sugar 4 anchovy fillets 1 tsp dijon mustard

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Instructions

The recipe this week is a perfect accompaniment to any summer salad but works best with cos or romaine lettuce.
Place all ingredients except the egg and sunflower oil in a food processor and whizz until combined. Put egg in a pan of boiling water and boil for approx 1 1/2 minutes. Remove from water and cool quickly under cold water. Remove shell and add egg to processor. To make the dressing, keep food processor running and carefully drizzle in oil until you have an emulsion. If you add the oil too quickly the dressing will separate and not emulsify. When dressing salad, toss with grated parmesan.

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