Essential Caesar Dressing

Instructions

• 1Bring a small saucepan of water to a boil over high heat. Add the eggs and boil for 4 minutes. Using a slotted spoon, transfer the eggs to a bowl of iced water to cool. Once cold, peel the eggs.
• 2Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the parmesan.
• 3Remove the shredder and carefully place the green S-blade™ onto the spindle. Add the eggs, garlic, anchovies, vinegar, mustard and Worcestershire sauce and process until finely chopped, scraping down the side occasionally. Start the processor and slowly add the oil through the chute until emulsified.
• 4The perfect Caesar salad is hard to beat, but this dressing makes a rockin’ chicken wrap or pasta salad, loves a crunchy potato skin and gives an egg salad quite the cheeky grin. Bottle it up, pop it in the fridge and keep it for up to 4 days.