Caesar Salad
- 10m Prep Time
- 0sCook Time
- 10m Ready In
A classic Caesar salad dressing made with roasted garlic, anchovies, and Parmigiano-Reggiano. This creamy dressing is perfect for tossing with romaine lettuce and croutons.
Ingredients
- 118 ml Parmigiano-Reggiano finely grated
- 29.6 ml roasted garlic
- 29.6 ml sherry vinegar
- 14.8 ml Dijon mustard
- 6 white anchovies
- 1 egg yolk
- 296 ml canola oil
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 701 mg
- Iron: 2.05 mg
- Magnesium: 39.2 mg
- Phosphorus: 515 mg
- Potassium: 295 mg
- Zinc: 2.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml roasted garlic
- 29.6 ml sherry vinegar
- 14.8 ml Dijon mustard
- 6 white anchovies
- 1 egg yolk
- 296 ml canola oil
Prepare
- 118 ml Parmigiano-Reggiano, finely grated
Let's Cook
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Step 1.
Combine the cheese, roasted garlic, vinegar, mustard, anchovies and egg yolk in a food processor.
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Step 2.
Blend until a smooth paste has been formed. If necessary, add 2 tablespoons water to ensure it is a smooth paste, and not clumpy.
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Step 3.
With the machine running, emulsify the oil into the paste in a steady stream.
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Step 4.
Add more water or vinegar as necessary, depending on how loose or acidic you prefer the dressing.