360 Caesar Salad Vinaigrette

2 ¼ cups pure olive oil
1 cup red wine vinegar (white wine vinegar if you prefer)
1 cup freshly grated Parmesan (Grano Padano)
2 tbsp garlic puree
1 tbsp capers
1 tbsp pureed anchovy
2 tsp Dijon mustard
Juice of 2 lemons
Tabasco® to taste
Salt to taste
Worcestershire sauce to taste

Combine all ingredients in a blender and puree.

If allowed to sit overnight the dressing will break (separate).  This is ok and just needs vigorous stirring to come back to the proper creamy consistency.

The seasoning should push to the extreme as the romaine leaves will probably be somewhat wet from washing and this can mellow the impact.  The garlic may be increased dramatically as per seasonal quality.

The olive oil and the cheese are important.  Real Parmesan makes a big difference to the flavour because it adds the sweetness to soften the otherwise strong flavours.  When choosing the correct olive oil for this recipe I recommend using a pure olive oil versus an extra virgin olive oil, as the extra virgin oil will coagulate in the refrigerator.

This is a recipe with a lot of bite due to the high acid and garlic content so when tasting it is best to use a piece of lettuce so as to get the proper final balance of flavours.  Lightly drizzle the vinaigrette over a salad of bite-sized pieces of romaine lettuce just before serving.

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