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caesar-salad-dressing

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Yield : Makes ½ cup

Ingredients

  • 1 egg
  • ¼ teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 4 cloves garlic, minced
  • 2 anchovy fillets or 1 heaping teaspoon anchovy paste
  • 2 teaspoons Dijon mustard
  • 1½ tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoons red wine vinegar
  • ¼ cup safflower or olive oil

Directions

Before making the dressing, fill a small pot with cold water and bring to a boil. Add the egg in the shell, turn off heat, and cook for 2 minutes. Separate the egg and discard the white.

Combine the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire, and vinegar in a blender and process until smooth. Add the oil and pulse a few times. Add the coddled yolk and pulse a couple more times-just enough to blend it without causing the dressing to become like mayonnaise.

This will keep, tightly covered, in the refrigerator for up to 2 days.


© 2008 Elizabeth Karmel, Bob Blumer

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

75kcal (4%)
10mg (1%)
2mg (3%)
9mcg RAE (0%)
32mg
3mg
1g
0g
27mg (9%)
1g (6%)
7g (12%)
0g
1g
101mg (4%)
0mg (2%)
 

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