There are many versions of this recipe, but our take is pretty close to the classic. If you’d prefer not to use raw egg yolks, egg substitute can easily be used.
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There are many versions of this recipe, but our take is pretty close to the classic. If you’d prefer not to use raw egg yolks, egg substitute can easily be used.
Nutritional information per serving (1 tablespoon dressing): Calories 91 (95% from fat) | carb. 1g | pro. 1g | fat 10g sat. fat 2g | chol. 24mg | sod. 68mg | calc. 4mg | fiber 0g
*Raw Egg Warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illnesses. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells. Avoid contact between the yolks or whites and the shell.
TIP: For the perfect accompanying Caesar Salad, we love to make elegant Parmesan crisps. The shredding disc makes it easy. Shred about 2 ounces of Parmesan, and then portion out by the tablespoon 2 inches apart, on to a baking pan lined with a nonstick baking sheet (such as the Silpat brand). Bake in a 400°F oven for about 8 minutes, or until melted and slightly golden. Allow to cool on the sheet for a few minutes. While crisps are baking, toss together 4 to 6 cups of torn or shredded romaine lettuce, 2 cups of garlicky croutons, a bit of dressing and then top each portion with a Parmesan crisp. 2 ounces of cheese will make 8 crisps. This will definitely impress your guests!