It’s Winter Citrus Season – these low acid, sweet Cara Cara navel oranges entice a Caesar-style dressing with zest!
- 2 medium garlic cloves, peeled, sliced in thirds, horizontally
- 2/3 cup extra virgin olive oil, (can use half neutral oil)
- 1 medium garlic clove, peeled
- 1/3 cup cara cara orange juice
- 1 1/2 teaspoons cara cara orange rind, grated fine
- 1 tablespoon dijon mustard
- ½ teaspoon worcestershire sauce, (many varieties are vegan)
- ⅛ teaspoon freshly ground pepper
- ¼ teaspoons sea salt
- 1 anchovy fillet, (from jar with oil)
- 1 large egg yolk*, organic, cage free
- ⅓ cup parmesan reggiano cheese, grated
In a small 8″ skillet, add 2 garlic cloves, (peeled and sliced) with the 2/3 cups of olive oil.
Bring to a simmer, then turn heat down to the lowest setting and cook the garlic
until it is softened and just a touch of golden around the edges – about 5 minutes.
Set aside to cool.
In a small food processor, add the next nine ingredients, garlic through egg yolk.
* you can coddle the eggs first by immersing them in boiling water for 1 minute, before cracking them open,
if you have a concern about the raw eggs – discard the white, use the yolk in the dressing.
Process until smooth. Add the softened garlic from the skillet, pulse to mix in.
Measure the garlic flavored oil from the skillet in a measuring cup.
SLOWLY at first drizzle in half of the oil as the machine runs until very thick.
Add the remainder in a stream until emulsified and thick.
Add the parmesan cheese, pulse to combine, and leave a little coarse.
Store in a sterile glass container in the refrigerator.
Will stay fresh for up to two weeks.
This recipe may not be reproduced without the consent of its author, Karen Sheer
Makes: about 1 1/4 cups