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It’s Winter Citrus Season – these low acid, sweet Cara Cara navel oranges entice a Caesar-style dressing with zest!

Cara Cara Orange Caesar-ish Dressing

It’s Winter Citrus Season – these low acid, sweet Cara Cara navel oranges entice a Caesar-style dressing with zest!

A wonderful winter salad with Little Gem Lettuce, Garlic-Parmesan Toasts, Cara Cara Oranges and my “Caesar-ish” Dressing
A wonderful twist on the classic, beloved caesar dressing. Some garlic is softened for a mellow flavor

It’s Winter Citrus Season – these low acid, sweet Cara Cara navel oranges entice a Caesar-style dressing with zest!

Ingredients

2 medium garlic cloves, peeled, sliced in thirds, horizontally

⅔ cup extra virgin olive oil, (can use half neutral oil)

1 medium garlic clove, peeled

⅓ cup cara cara orange juice

1 ½ 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

Instructions

1

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.

2

In a small food processor, add the next nine ingredients, garlic through egg yolk.

3

* 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.

4

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.

5

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.

6

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

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