Caesar Salad Dressing

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Don't be afraid of the anchovy paste!
2 clove Garlic, minced
1 teaspoon Dijon Mustard
1 1/2 teaspoons Anchovy Paste
1/2 Lemon, squeezed for juice
1/3 cup Parmesan cheese, grated
1 teaspoon Vinegar
1 teaspoon Frank's Hot Sauce
1 Egg, raw
1/2 teaspoon Salt
1/4 teaspoon Fresh ground Black pepper
1 teaspoon Worchestershire Sauce
1/3 cup Extra Virgin Olive Oil
1. In a bowl, wisk together all ingredients except oil so they are very well blended. Then drizzle in olive oil, wisking until well blended. Chill.
2. NOTE: Because of the raw egg, keep the dressing in refrigerator after using.

Paula Colangelo

Member since Jan 2010

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