Recipe courtesy award winning author and chef Patricia Wells
Caesar Salad Dressing with Red Boat Fish Sauce
1 fresh large egg
1/4 cup freshly squeezed lemon juice
1 plump, garlic cloves, peeled, halved, green germ removed, and minced
1 teaspoon of Red Boat Fish Sauce 40N
1/2 cup of mild flavored oil, such as grapeseed or safflower
1/4 cup freshly grated parmigiano-reggiano cheese
fine sea salt
freshly ground black pepper
In a blender, combine the egg, lemon juice, garlic, and fish sauce. Process to blend. With machine running, slowly add the oil, processing until mixture is emulsified. The dressing should be thinner than mayonnaise. Stir in the cheese. Season to taste. Serve immediately.
Adapted from Patricia Wells, Salad as a Meal.
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