Caesar Salad Dressing
1
Points®
Temps total: 13 min • Préparation: 10 min • Cuisson: 3 min • Portions: 24 • Difficulté: Facile
This dressing’s tangy and rich, terrific tossed with romaine and croutons but also wonderful as a dipping sauce.
Ingrédients
Raw egg
2 large, pasteurized, at room temperature
Black pepper
¼ pinch(es), freshly ground
Fresh lemon juice
5 tbsp(s)
Olive oil
⅓ cup(s)
Anchovies canned in oil drained
6 average
Chicken broth
¼ cup(s)
Dijon mustard
2 tsp(s), whole grain preferred
Table salt
½ tsp(s), or to taste
Grated Parmesan cheese
6 tbsp(s), such as Parmigiano-Reggiano
Garlic
1 clove(s), large, peeled and left whole
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 bowl in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.
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