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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 107.5
  • Total Fat: 9.8 g
  • Cholesterol: 68.4 mg
  • Sodium: 152.4 mg
  • Total Carbs: 0.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.2 g

View full nutritional breakdown of Caesar Salad dressing calories by ingredient
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Caesar Salad dressing

Submitted by: GLORYB71

Introduction

adapted from the book Food Matters by Mark Bittman adapted from the book Food Matters by Mark Bittman
Number of Servings: 10

Ingredients

    2-3 eggs (I accidentally used 3)
    2 anchovy fillets chopped
    2 tbsp lemon juice
    0.5 tsp Bragg's Amino Acid (original recipe uses Worcestershire) to taste
    0.5 cup freshly grated Parmesan cheese
    5-6 tbsp Olive oil
    1/2 clove garlic
    salt to taste
    freshly ground black pepper to taste

Directions

Makes about 10 2-tbsp servings.

Rub the inside of a large salad bowl with the garlic clove. Bring a small pot of water to boil. Boil the eggs for 60-90 seconds then remove from the hot water. Open the eggs into the salad bowl. Remove all the egg whites clinging to the inside of the shell. Whisk the eggs.
Slowly add the lemon juice to the eggs as you continue to whisk. Next add the olive oil as you continue to whisk the mixture. Add the anchovies and mash up and stir. Add the Braggs and salt to taste. Add lots of ground black pepper to taste.
Next you can either add the parmesan cheese to the egg mixture or as a salad topping.

Number of Servings: 10

Recipe submitted by SparkPeople user GLORYB71.






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