ENJOY FREE SHIPPING ON CUISINART.COM! ORDER BY 12/13 TO RECEIVE BY 12/23.

CREAMY CAESAR DRESSING

Add photo
Cuisinart original

 

Toss with crispy romaine lettuce, croutons and freshly grated Parmesan for the quintessential Caesar salad.

Ingredients

1             ounce Parmesan cheese

1             large garlic clove, peeled

1             anchovy fillet or 1 to 2 teaspoons anchovy paste

1             large egg yolk*

2             teaspoons Dijon-style mustard

1             tablespoon white wine vinegar

1             tablespoon balsamic vinegar

1             tablespoon fresh lemon juice

1             teaspoon Worcestershire sauce

½           teaspoon kosher salt

¼           teaspoon freshly ground black pepper

¹∕³           cup vegetable oil

¹∕³           cup extra virgin olive oil


Nutritional information

 

Nutritional information per serving (2 tablespoons):

Calories 245 (95% from fat) / carb. 1g / pro. 2g / fat 27g / sat. fat 5g / chol. 36mg / sod. 326mg calc. 62mg / fiber 0g

Instructions

 

Put cheese and garlic into the blender jar. Secure lid.

Select Speed 10 and press Start. Blend until cheese and garlic are finely chopped, about 10 seconds.

Scrape down the sides of the blender and add the anchovy, egg yolk, mustard, vinegars, lemon juice, Worcestershire, salt and pepper. Secure lid. Select Speed 1 and press Start. Blend to combine, about 10 seconds.

While the blender is running on Speed 1, remove the measuring cup from the lid and slowly pour the oils through the opening; use the measuring cup lid or a dishtowel as a shield to prevent any splatter. Blend until dressing is fully mixed and emulsified, 45 seconds total.

Taste and adjust seasoning as desired. If not using right away, store in an airtight container in the refrigerator for up to 3 days.

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. Pasteurized egg substitute can also be used.