Caesar Salad Dressing Recipe
This caesar salad dressing recipe isn't very hard. In fact it is very easy to make to make a delicious ceasar salad. Add chicken and you have a complete meal.
Servings: 12
Cost: $8.71, $0.73 per Serving
Ingredients
- 3 Anchovy fillets
- 1 tbsp minced Garlic
- ½ tsp Worcestershire sauce
- 1 Egg Yolk
- 2 tbsp Lemon Juice
- ½ tsp Dijon Mustard
- ¼ cup Olive Oil
- ½ cup Vegetable Oil
- ¼ cup Grated Parmesan
- Salt and Pepper (to taste)
- 2 cup Croutons
- 3 romaine hearts (leaves separated and chopped)
- ¼ cup shaved Parmesan
Instructions
- Add the anchovy fillets, minced garlic, Worcestershire sauce, egg yolk, lemon juice, and Dijon mustard to a blender or food processor.
- Blend until smooth.
- With the blender running, slowly drizzle in the olive oil, followed by the vegetable oil. Continue blending until the dressing is thick and emulsified.
- Add the grated Parmesan and pulse until combined.
- Season with salt, black pepper, and additional lemon juice to taste.
- Cover and refrigerate the dressing until ready to serve.
- Add the chopped romaine hearts to a large serving bowl.
- Drizzle with the desired amount of Caesar dressing and toss until evenly coated.
- Add the croutons and shaved Parmesan.
- Top with freshly ground black pepper, if desired, and serve immediately.
Notes
For the best texture, toss the salad with the dressing just before serving so the lettuce and croutons remain crisp.
Because the dressing contains raw egg yolk, use a pasteurized egg if serving anyone at higher risk for foodborne illness.
Store leftover dressing covered in the refrigerator and keep it separate from the lettuce and croutons until ready to serve.
Nutrition
Calories: 60kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 38mg | Potassium: 39mg | Vitamin A: 1250IU | Vitamin C: 1.1mg | Calcium: 20mg | Iron: 0.3mg
