We had a great cooking demonstration lead by Co-op member Jim Mathias. Here is a great recipe for Jim’s Caesar Vinaigrette
3 cloves of garlic, chopped
6 anchovies in olive oil, minced
Pinch of kosher salt
Pinch of black pepper
1 Tablespoon white wine vinegar
1 Tablespoon of Dijon mustard
Juice of 1 lemon
1/2 tablespoon capers
Dash of Tabasco
1/2 cup extra virgin olive oil
Take everything but the olive oil for a good spin in a food processor until everything is smooth. Then, add olive oil slowly as you continue to blend. Dressing will be nice and creamy.
Heavenly on Romaine lettuce with sprinkling of freshly shredded parmesan.
Keeps up to 2 days in refrigerator.