Garlic-Caesar Vinaigrette


Caesar dressing - you typically think of that creamy, anchovy dressing that is pure perfection when topped with freshly shaved Parmesan cheese. In Chef Jamie's version, instead of mayonnaise, we're using our olive oils for a vinaigrette that is reminiscent of the classic.

1/8 cup Dijon mustard
1 cup Round Pond Estate Garlic Infused Olive Oil
1 cup Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 Tbsp salt
1 tsp Tabasco sauce
1 tsp black pepper
1 cup lemon juice
1 oz minced garlic
1 Tbsp Worcestershire sauce

Combine all ingredients except the two olive oils into a mixing bowl. Slowly add both oils while whisking until all of the oil is incorporated.

Yields 2 1/2 cups

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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