NO-RAW-EGG CAESAR SALAD DRESSING
So many folks worry about using raw eggs in salad dressings, so this dressing is a real find. Even better, it's absolutely delicious--and is so easy to make. Thanks to Bonnie Stern for this one.
Provided by Lennie
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.
- Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.
- With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand.
- You could use either all olive oil or all canola oil, but I prefer to use both.
- Lastly, blend in the parmesan.
- Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).
- Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).
- This dressing makes enough to dress one large caesar salad.
Nutrition Facts : Calories 258.8, Fat 25.1, SaturatedFat 4.6, Cholesterol 14.7, Sodium 328.7, Carbohydrate 3.8, Fiber 0.1, Sugar 0.9, Protein 5.4
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