Caesar Salad Dressing
- Total Time
This dressing’s tangy and rich, terrific tossed with romaine and croutons but also wonderful as a dipping sauce.
egg(s)2 large, pasteurized, at room temperature
anchovies canned in oil drained6 average
fresh lemon juice5 Tbsp
canned chicken broth¼ cup(s)
Dijon mustard2 tsp, whole grain preferred
garlic clove(s)1 clove(s), medium, peeled and left whole
table salt½ tsp, or to taste
black pepper¼ tsp, freshly ground
olive oil⅓ cup(s)
grated Parmesan cheese6 Tbsp, such as Parmigiano-Reggiano
- 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.
- 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.
- Pour oil into dressing in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.