Caesar Salad Dressing Recipe
Caesar salad dressing recipe made in 30 seconds with an immersion blender...this authentic Caesar dressing is incredible!!
Servings: 16 servings
Video
Equipment
- an immersion blender or regular blender
Ingredients
- 1 pasteurized egg, at room temperature
- 1 cup olive oil, mild or extra virgin, your choice, at room temperature
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 clove garlic, smashed (add 1 more clove if you love garlic)
- 4 Tbsp fresh lemon juice
- 1 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp fresh cracked black pepper
- 1 1/2 tsp anchovy paste
Instructions
- Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.
- Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked pepper.
- Keep refrigerated and eat within two weeks.
Nutrition
Serving: 1 Tbsp · Calories: 132 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 14 g · Saturated Fat: 2 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 12 mg · Sodium: 128 mg · Potassium: 15 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 28 IU · Vitamin C: 2 mg · Calcium: 23 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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