Similar to a Caesar dressing, but made with roasted garlic, to give the dressing a more mellow flavor.
1⁄3 cup grated Parmesan cheese
4 cloves roasted garlic*
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons pasteurized liquid egg product (such as EggBeaters®)
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
1 teaspoon Worcestershire sauce
1⁄4 teaspoon freshly ground pepper
1⁄2 cup extra virgin olive oil
dash Tabasco® or other hot sauce (to taste)
Nutritional analysis per tablespoon:
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g • sat. fat 1g
• chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g
Put all the ingredients in the mixing cup in the order listed. Insert the hand blender and blend on High for 40 seconds, until creamy and totally emulsified.
*To roast garlic: Place 12 or more peeled cloves in a double thickness of aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal. Place in a 375°F oven for 30 to 40 minutes, until tender and browned. If you do not wish to roast the garlic, you may blanch it until tender in water to cover (this may be done in the microwave if desired).
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