Caesar Salad Dressing

Name: Caesar Salad Dressing
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 2 large egg(s) pasteurized, at room temperature; 6 average anchovies canned in oil drained; 5 Tbsp fresh lemon juice; 0.25 cup(s) canned chicken broth; 2 tsp Dijon mustard whole grain preferred; 1 medium clove(s) garlic clove(s) peeled and left whole; 0.5 tsp table salt or to taste; 0.25 tsp black pepper freshly ground; 0.333 cup(s) olive oil; 6 Tbsp grated Parmesan cheese such as Parmigiano-Reggiano

SmartPoints® value per serving

Total Time

13 min

Prep

10 min

Cook

3 min

Serves

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

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.

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