Spice up your salad with a little heat in the dressing! The fats in this dressing counteract the heat of the peppers to a surprising degree, so while this is hot, it’s not what you would expect with 2 ghost peppers in what comes to a half-cup of dressing.
- 3-5 anchovies
- 2 medium cloves garlic
- 1 large egg yolk (or 2 small)
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 3 tbsp grated Parmesan cheese
- ¼ cup vegetable oil (or other neutral oil)
- 2 tbsp extra virgin olive oil
- 2 Ghost peppers
Place all ingredients into a small blender (or smoothie mixer) and blend well, until no chunks are visible, and dressing is smooth and creamy. Salt to taste.
Serve on a salad of Romaine lettuce and croutons