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Caesar Salad Dressing

1
Total Time
13 min
Prep
10 min
Cook
3 min
Serves
24
Difficulty
Easy
This dressing’s tangy and rich, terrific tossed with romaine and croutons but also wonderful as a dipping sauce.

Ingredients

egg(s)

2 large, pasteurized, at room temperature

anchovies canned in oil drained

6 average

fresh lemon juice

5 Tbsp

canned chicken broth

¼ cup(s)

Dijon mustard

2 tsp, whole grain preferred

garlic clove(s)

1 medium clove(s), peeled and left whole

table salt

½ tsp, or to taste

black pepper

¼ tsp, freshly ground

olive oil

⅓ cup(s)

grated Parmesan cheese

6 Tbsp, such as Parmigiano-Reggiano

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 dressing in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.

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