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Creamy Caesar Dressing

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Yields a scant 1 cup.

  • To learn more, read:
    Nicoise, Cobb, Caesar
  • by from Fine Cooking
    Issue 94

  • 3 oil-packed anchovies, rinsed and patted dry
  • 2 large cloves garlic, smashed and peeled
  • 1 large egg yolk
  • 2-1/2 Tbs. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 1-1/2 tsp. fi nely grated lemon zest
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 cup extra-virgin olive oil
Tip:
This recipe contains a raw egg yolk; if this is a concern, substitue a pasteurized yolk.

Put all the dressing ingredients except the oil in a blender. Blend until thoroughly combined. With the motor running, carefully pour in the oil in a slow, steady stream. You can store the dressing, tightly covered, in the refrigerator for up to 3 days.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 80; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 1; Protein (g): protein g 3; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 350; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 0;

Delicious! Next time I think I might add 1 clove of garlic.

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