Caesar dressing
Caesar dressing, from above
Non vegTijuana

Caesar dressing

Garlic, anchovy, lemon and parmesan whisked into a silky emulsion. Big, bold and worth it.

10 minTime
2 gProtein each
mildSpice
Born in Tijuana2 chapters · 1 min read

Make it your way

Grandma's wayYolk, anchovy, garlic, lemon, Worcestershire, oil, parmesan.
The original
139kcalsame
2 gproteinsame
0 gfibresame
10minutessame

Caesar dressing.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Egg yolk1, from a pasteurised or coddled egg
Anchovy fillets3 to 4 fillets
Garlic2 cloves
Lemon juice1½ tbsp
Worcestershire sauce1 tsp
Prepared mustard1 tsp, Dijon
Olive oil7 tbsp
Parmesan⅓ cup, finely grated
Black pepperlots
Salta pinch

Method

4 steps
  1. 1Mash anchovies and garlic with a pinch of salt into a paste.
  2. 2Whisk in the yolk, lemon, Worcestershire and mustard.
  3. 3Whisk in oil drop by drop at first, then in a thin stream.
  4. 4Stir in parmesan and pepper. Use within 2 days.
Serve it like this

Toss with crisp romaine and croutons right before serving, extra parmesan shaved on top.

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Make it a meal

What goes with Caesar dressing: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tortillas de maíz30 min
Bread or rice Jeera rice30 min
With a main Chicken caesar salad35 min
With a main Grilled chicken salad30 min
With a main Indian style roast chicken120 min
A little snack Garlic bread20 min
To drink Horchata15 min
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