Recipe: Trattoria Fratelli Vinaigrette and Trat Frat Caesar Dressing

TRATTORIA FRATELLI VINAIGRETTE
Source: Trattoria Fratelli

1/2 cup walnut oil
1/4 cup red wine vinegar
2 shallots, finely chopped
2 tbsp. fresh chives, minced
Salt and freshly ground pepper

Combine all ingredients. Add salt and pepper to taste.

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TRAT FRAT CAESAR DRESSING
Source: Trattoria Fratella
Y: about 1 qt.

3 egg yolks*
1 tbsp. dijon mustard
4 medium garlic cloves,crushed
2 tbsp. lemon juice
1 tsp. champagne vinegar
2 1/2 cups olive oil
2/3 cup heavy cream
1/3 cup pecorino romano cheese,grated
2/3 cup reggiano parmesan cheese,grated
1/2 tbsp. worchestershire
1/4 tsp. tabasco
1 oz. anchovy filets,chopped
kosher salt and freshly ground black pepper

Combine the egg yolks, mustard, garlic, lemon juice and vinegar in the bowl of a food processor. With the machine running slowly drizzle the oil to start an emulsion. Add the remaining oil in a slow steady stream until all the oil is incorporated. Transfer the mixture to a mixing bowl. Add the remaining ingredients. Adjust seasoning to taste.

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*A Note from Betsy at Recipelink:

Cooking Egg Yolks for Use in Recipes - The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. Source: the American Egg Board