Caesar Salad Dressing (and salad suggestion)
- Minutes to Prepare:
- Number of Servings: 5
Ingredients
FOR THE SALAD DRESSING:1/2 cup olive oil (or use part milder oil of your choice)1 egg yolk (uncooked)1/4 teaspoon garlic powder OR (1 clove garlic, crushed)1/2 teaspoon dry mustard powder3 tablespoons lemon juice (or use part white wine vinegar or rice vinegar)1 2-oz. can anchovy fillets, divided1/4 cup finely grated parmesan cheese, plus more for the saladSUGGESTION -- INGREDIENTS FOR THE SALAD (not included in the nutritional information. Count salad veggies separately)Romaine LettuceGrated parmesan cheeseFresh ground pepperReserved half can of anchoviesPepperoncini Peppers, optionalCooked chicken, salmon, steak - optional(a few Kalamata olives are good too!)
Note: You need an immersion blender for this recipe
Drain the anchovies. On a small plate mash HALF the anchovies with a fork. Save the other half for the salad. In a wide-mouth pint-size jar combine the oil, garlic, dry mustard, egg yolk, lemon juice, Worcestershire sauce, and mashed anchovies. Mix well with an immersion blender. Add the 1/4 cup of finely grated Parmesan. Blend briefly with the immersion blender again. This makes about 2/3 cup of dressing.
(Note: If you don't have any anchovies you can use a little more Worcestershire Sauce. Make sure your brand does NOT have HFCS. Lea and Perrins is as good brand of W.S.)
For the salad, tear Romaine leaves into bite size pieces. Toss with dressing.
Serve the salad with the following on the side and let people add their own: grated Parmesan, freshly ground pepper, Pepperoncinis, Anchovy fillets, and optional olives and protein - chicken, salmon, leftover sliced steak, etc...
Serving Size: This makes about 2/3 cup of dressing or five 2-tablespoon servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANTIOCHIA.
Drain the anchovies. On a small plate mash HALF the anchovies with a fork. Save the other half for the salad. In a wide-mouth pint-size jar combine the oil, garlic, dry mustard, egg yolk, lemon juice, Worcestershire sauce, and mashed anchovies. Mix well with an immersion blender. Add the 1/4 cup of finely grated Parmesan. Blend briefly with the immersion blender again. This makes about 2/3 cup of dressing.
(Note: If you don't have any anchovies you can use a little more Worcestershire Sauce. Make sure your brand does NOT have HFCS. Lea and Perrins is as good brand of W.S.)
For the salad, tear Romaine leaves into bite size pieces. Toss with dressing.
Serve the salad with the following on the side and let people add their own: grated Parmesan, freshly ground pepper, Pepperoncinis, Anchovy fillets, and optional olives and protein - chicken, salmon, leftover sliced steak, etc...
Serving Size: This makes about 2/3 cup of dressing or five 2-tablespoon servings
Number of Servings: 5
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 232.6
- Total Fat: 25.0 g
- Cholesterol: 43.8 mg
- Sodium: 243.1 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.0 g
- Protein: 3.5 g
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