Creamy, Tangy and sharp, making a traditional Caesar salad dressing is easier than you might think! Finish off the salad with some leaves, croutons and parmesan flakes.
INGREDIENTS:
Yields about 2 cups of dressing
75 Calories per tbsp
Time to make: 15m
5 cloves of garlic
1 tbsp of anchovy paste
Juice of 1.5 Large Lemons
1 tbsp Dijon Mustard
3 egg yolks
3/4 cup of grated Parmesan cheese
1 cup of vegetable oil
Salt and pepper to taste
PREPARATION:
Step 1
Add Garlic, Anchovy paste, Lemon juice, Dijon, Egg yolks and Salt and Pepper into a food processor and pulse together for around 2 mins.
Step 2
While pulsing continuously, slowly drizzle in 1/2 of the vegetable oil. Dressing will begin to thicken.
Step 3
Add in Parmesan, and continue to pulse while you drizzle in the remaining oil. Pulse until the dressing has thickened.
This salad makes a great meal on its own or as a side, and I recommend pairing it with our Grilled Cheese sandwich for a quick and leisurely lunch or our Pistachio-Crusted Lamb for a formal dinner.
