Caesar salad dressing
1
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 24 • Difficulty: Easy
This dressing’s tangy and rich, terrific tossed with lettuce and croutons but also wonderful as a dipping sauce.
Ingredients
Egg(s)
2 medium, at room temperature
Salted anchovies in oil, drained
6 medium
Lemon juice
4 tbs
Salt reduced chicken stock
¼ cup(s), (65ml)
Whole grain mustard
2 tsp
Garlic
1 clove(s), peeled and left whole
Olive oil
⅓ cup(s), (85ml)
Grated parmesan cheese
½ cup(s)
Instructions
1
Bring a small saucepan of water to a boil; turn off heat and carefully add eggs into water. Let eggs stand in hot water for 3 minutes; cool under cold, running water.
2
Meanwhile, add anchovies, lemon juice, stock, mustard, garlic to a food processor, process until a thick dressing forms. Season with salt and pepper. Add eggs, process until incorporated.
3
With motor running, add oil in a thin, steady stream until mixture thickens. Add cheese and pulse until combined.
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