Caesar Salad Dressing
1
Points®
Total time: 13 min • Prep: 10 min • Cook: 3 min • Serves: 24 • Difficulty: Easy
This dressing’s tangy and rich, terrific tossed with romaine and croutons but also wonderful as a dipping sauce.
Ingredients
Egg
2 large egg(s), pasteurized, at room temperature
Anchovies canned in oil drained
6 average
Fresh lemon juice
5 Tbsp
Canned chicken broth
¼ cup(s)
Dijon mustard
2 tsp, whole grain preferred
Garlic
1 medium clove(s), peeled and left whole
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, freshly ground
Olive oil
⅓ cup(s)
Grated Parmesan cheese
6 Tbsp, such as Parmigiano-Reggiano
Instructions
1
Bring a small pot of water to a boil; turn off heat and carefully add eggs to pot. Let eggs stand in hot water for 3 minutes; cool under cold, running water.
2
Meanwhile, place anchovies, lemon juice, broth, mustard, garlic, salt and pepper in bowl of a food processor; process until a thick dressing forms. Add eggs; process until incorporated.
3
Pour oil into dressing in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.
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