Homemade Caesar Dressing
Yield: 12 servings
Calories: 93kcal
This 10-minute caesar dressing recipe is perfect for tossing with crisp romaine lettuce, parmesan cheese, and crunchy croutons.
Ingredients
- 6 (25 g) anchovies, canned
- ½ teaspoon (1 g) minced garlic
- ¾ teaspoon (4 g) kosher salt, divided
- 1 large egg yolk
- 2 tablespoon (30 ml) lemon juice
- 1 teaspoon (1 g) lemon zest
- 1 teaspoon (5 ml) dijon mustard
- ¼ teaspoon black pepper
- ½ cup (120 ml) extra-virgin olive oil
- 3 tablespoons (22 g) grated parmesan cheese
Instructions
- Make the Anchovy Paste - On a cutting board, chop the anchovy fillets, minced garlic, and ¼ teaspoon salt together. Use the side of the knife to help scrape and mash into a paste.
- Make the Caesar Dressing - In a medium bowl, whisk together the anchovy paste, egg yolk, lemon juice, zest, mustard, ½ teaspoon salt, and black pepper. Gradually whisk in olive oil until a thickened, smooth emulsion forms. Whisk in the parmesan cheese.
Notes
- Recipe Yield: About ¾ cup
- Serving Size: 1 tablespoon
- Dressing Lettuce: The recipe makes enough dressing for 8 cups of lettuce.
- Substituting the Egg Yolk: Add 1 tablespoon to ¼ cup of mayonnaise instead of the egg yolk, depending on the desired creaminess level.
- Using Anchovy Paste: 1 tablespoon (15g) of anchovy paste can be substituted for whole anchovies. Finely mince the garlic to add to the dressing.
- Storing: The dressing can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 93kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 18mg | Sodium: 175mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.2mg
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Recipe Video