Caesar Salad Dressing
A good salad needs a good dressing. This caesar salad dressing for sure makes your salad taste delicious, and it's so easy to make.
Yield
16 servingsPrep
10 minCook
2 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
garlic
minced |
|
| ¼ | teaspoon |
white pepper
ground |
|
| 6 |
anchovy fillets
|
*
|
|
| ½ | teaspoon |
worcestershire sauce
|
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| ¾ | cup |
olive oil
|
|
| 3 | tablespoons |
red wine vinegar
|
|
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 5 | ml |
garlic
minced |
|
| 1.3 | ml |
white pepper
ground |
|
| 6 | each |
anchovy fillets
|
*
|
| 2.5 | ml |
worcestershire sauce
|
|
| 45 | ml |
Parmesan cheese
grated |
|
| 177 | ml |
olive oil
|
|
| 45 | ml |
red wine vinegar
|
|
| 59 | ml |
lemon juice
|
|
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.
