blend · dressing
NATIONAL AWARD WINNERPrep 10 minClosing Caesar
Independent adaptation of a publicly published Judy Rodgers recipe. Not affiliated with, sponsored by, or endorsed by Judy Rodgers.
Judy Rodgers's Closing Caesar, from the published recipe.
Ratio
Ingredients
- Red Wine Vinegar — 1 Tbsp (15 ml)
- Olive Oil — 1/2 cup mild EVOO (120 ml)
- Anchovy — 8 fillets chopped
- Garlic — 2 tsp minced (~3 cloves) (6 g)
- Salt — 1/2 tsp (3 g)
- Egg — 2 cold eggs
- Pepper — generous tsp (2 g)
- Parmesan — ~1/2 cup in dressing (of 1 1/2 cups total) (50 g)
- Lemon Juice — 3 Tbsp (45 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Closing Caesar wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 7 stars · 3 national awards
- Napa Caesar★★★ KITCHEN
- Copperhall Bois Boudran★ STARRED KITCHEN
- Amberdock Delmonico SaladNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
California–Mediterranean chef of Zuni Café in San Francisco; James Beard Outstanding Chef and Cookbook Award for The Zuni Café Cookbook. Died 2013; restaurant continues.
Originally published as Zuni Café Caesar Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Zuni Café Cookbook (published adaptations) (published as “Zuni Café Caesar Dressing”). Full citation lives in Provenance.