Caesar Dressing
Yield
1 1/2 cupsPrep
15 minCook
?Ready
15 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
garlic
minced, or more to taste |
|
| ¼ | teaspoon |
white pepper
ground |
|
| 6 | each |
anchovy fillets
|
*
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 3 | tablespoons |
Parmesan cheese
grated, or romano cheese |
|
| ¾ | cup |
olive oil
|
|
| 3 | tablespoons |
red wine vinegar
|
|
| ¼ | cup |
lemon juice
freshly squeezed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 5 | ml |
garlic
minced, or more to taste |
|
| 1.3 | ml |
white pepper
ground |
|
| 6 | each |
anchovy fillets
|
*
|
| 2.5 | ml |
worcestershire sauce
|
|
| 45 | ml |
Parmesan cheese
grated, or romano cheese |
|
| 177 | ml |
olive oil
|
|
| 45 | ml |
red wine vinegar
|
|
| 59 | ml |
lemon juice
freshly squeezed |
|
Directions
Bring some water to a boil in a small pot over high heat and cook the egg exactly 2 minutes.
Remove the egg and break it into a blender or food processor, scraping out any congealed white.
Add the garlic, pepper, anchovy fillets, Worcestershire and cheese, and blend for 30 seconds.
With the motor still running, add oil in a slow, steady stream.
The dressing will begin to take on the appearance of a mayonnaise.
Add the vinegar and lemon juice and blend until incorporated.
Scrape the dressing into a bowl and set aside.
