Dress up a salad with Bocado’s creamy, tangy dressing.
The newest iteration of restaurateur Brian Lewis’ Bocado, previously located in West Midtown, is now open in Sandy Springs’ Powers Ferry Village. Stop by to taste a menu of small plates, wood-fired pizzas, pasta, seafood and steak, or make this Cacio e Pepe dressing at home.
Bocado’s Cacio e Pepe Dressing
Yield: 4 cups
INGREDIENTS
5 eggs
1 ½ cups canola oil
1 ½ cups olive oil
4 large Meyer lemons, juiced
5 ounces pecorino cheese, finely grated
5 ounces Parmesan cheese, finely grated
4 teaspoons freshly toasted black pepper, coarsely ground
3 garlic cloves, peeled and minced
4 teaspoons Dijon mustard
1 cup water
Salt, to taste
INSTRUCTIONS
In a blender, combine the eggs, lemon juice, toasted pepper, minced garlic, Dijon mustard and both grated cheeses. Blend the mixture until smooth. With the blender running on low speed, slowly stream in the water. Gradually add the canola oil and olive oil in a thin, steady stream while the blender is still running to create a smooth, emulsified dressing. Taste the dressing and adjust the seasoning with salt and additional pepper, if needed. If the dressing is too thin, continue blending to thicken it further. Transfer to an airtight container and refrigerate until ready to use.
BOCADO
404.815.1399
bocadoatlanta.com
@bocado.atlanta
BY Claire Ruhlin
