Creamy Egg Dressing for Salad
July 3, 2013 • Salads
Tomorrow’s the big day – happy 4th of July if you live in the United States! Happy Summer if you live in the northern hemisphere but not in the US! And if you live anywhere else in the world, just plain old Happy Day to you! I know lots of you will be having cookouts and picnics today in honor of the holiday, so I wanted to quickly share this recipe with you – it’s so quick and so good and I just know you are going to want to dress your salads today with this!
Take a simple vinaigrette and emulsify it together with the yolks of hard cooked eggs and presto you have a creamy vinaigrette. You could add anchovy and lemon and garlic to this and get a Caesar without a raw egg in it (a plus for anyone with a compromised immune system who is concerned about eating raw eggs). Or you could add some Dijon mustard and minced shallots to get more of a French style creamy vinaigrette. Or you can simply blend together 3 simple ingredients like I did for a heck of a yummy dressing. Enjoy!
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 hard cooked egg yolks
- salt and pepper, to taste
- Combine all ingredients in a blender or very small food processor and blend until smooth. Season with salt and pepper to taste. Keeps several days in the refrigerator.