Kale Salad with 4-Minute Egg Caesar Dressing
Description
This method — using a mostly cooked egg as an emulsifier — made me think about all of the other similar dressings that could be made in the same manner, namely caesar.
Ingreadient :
- 1 egg
- 3 cloves garlic
- 3 anchovies
- pinch kosher salt
- 1 cup extra-virgin olive oil or grapeseed oil
- 1/4 cup white balsamic vinegar
Direction :
- Bring a small pot of water to a boil. Carefully lower in egg. Simmer for 4 minutes. Drain and leave to cool briefly in a bowl of cold water.
- Crack the 4-minute egg into a bowl of a food processor. The yolk will fall right out. Some of the watery white of the egg will fall into the processor; the rest will have to be scraped out of the shell — sometimes this can be a little annoying. Pulse egg with the garlic, anchovies, and salt until puréed. With the machine running, add the oil in a slow, steady stream through the teeny hole of the food pusher insert. When an emulsion forms and all of the oil has been added, pour in the quarter cup of white balsamic vinegar. Purée until smooth.
