Caesar salad dressing
Indulge in the classic flavors of a Caesar salad dressing, featuring creamy textures, zesty notes, and a hint of umami to elevate your salad game.
Ingredients:
- 1 large egg yolk (see note)
- 1 tablespoon (15ml) juice from 1 lemon
- 2 oil-packed anchovy fillets, or more to taste, up to 6 fillets (see note)
- 1 teaspoon (5ml) Worcestershire sauce (see note)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1/60g Parmesan cheese, finely grated (15g; about 1/4 cup)
- 1/3 cup (80ml) canola oil
- 1/4 cup (60ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions:
- Mix egg yolk, lemon juice, anchovies, Worcestershire sauce, minced garlic, and Parmesan cheese in a small container that is just the right size for an immersion blender head or use the mini chopper attachment for a food processor. While the blender or processor is on, gradually pour in canola oil until a creamy mixture is formed. Move the mixture to a medium-sized bowl.
- While constantly stirring, slowly pour in 1/4 cup of extra-virgin olive oil. Season generously with salt and pepper. Store the Caesar dressing in a sealed container in the fridge for up to 5 days.
Summary:
- Calories: 1281 kcal
- Fat: 137 g
- Protein: 11 g
- Carbs: 6 g
- Potassium: 171 mg
- Magnesium: 17 mg