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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups (approx) 219g Recipe makes 1 1/2 cups (approx)) |
||
| Calories 1325 | ||
| Calories from Fat 1308 | (98%) | |
| Amount Per Serving | %DV | |
| Total Fat 145.4g | 223% | |
| Saturated Fat 20.1g | 100% | |
| Monounsaturated Fat 105.7g | ||
| Polyunsaturated Fat 15.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 543mg | 22% | |
| Potassium 149mg | 4% | |
| Total Carbohydrate 7.5g | 2% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 4.2g | ||
| Protein 3.7g | 7% | |
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Kittencal's Caesar Vinaigrette
By: KITTENCAL
Dec 5, 2005
This is my non-creamy version of a Caesar dressing, and is another favorite that I use for dinner parties when I make a special dinner. Plan ahead this dressing needs to chill for 6 hours to blend flavors, don't make the mistake by adding in too much fresh garlic in this recipe less is best as the garlic flavor will intensify dramatically overnight. Adjust all ingredients to taste. The Parmesan is only optional I like to add it in. Also you could add in one uncooked egg yolk if desired for a richer dressing. Cooking time is 6 hours chilling time.
1 1/2 cups (approx)
Ingredients
- 3 tablespoons fresh lemon juice
- 4-5 anchovy fillets, drained
- 1 tablespoon Dijon mustard
- 1-2 teaspoon minced fresh garlic (the garlic must be minced before blending)
- 1-2 teaspoon worcestershire sauce
- 1 cup olive oil (you could use 3/4 cup oil)
- black pepper (to taste)
- salt, careful adding in the salt this dressing is already salty from the anchovy
- 1/4 cup parmesan cheese (optional)
- 1 teaspoon sugar (use only if needed)
Directions
1
Using a small processor blend lemon juice, anchovies, Dijon mustard, garlic and Worcestershire sauce until well blended.2
While the machine is still running slowly drizzle in oil.3
Add in Parmesan cheese (if using) blend to combine.4
Season with black pepper and salt (if using).5
Add in the sugar only if needed and blend again.6
Transfer to a glass jar with a tight-fitting lid.7
Cover and refrigerate 6 hours or overnight before using.8
Shake well before using.
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- Course > Salads > Salad dressings
- Main Ingredient > Eggs/Dairy
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- Preparation > Simple > Beginner Cook
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- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Christmas
- Dietary > Low in... > Reduced Carbs
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Featured Reviews for This Recipe
From: echo echo
On Aug 9, 2006
I made the non-egg version and added the parmesan. I also substituted anchovy paste to taste for the anchovy fillets. This made a wonderful chicken caesar salad that I could have eaten at a single sitting if I hadn't had to save some for lunches. Way to go, KITTEN!
From: Chef Kate
On May 15, 2006
Nice, creamy dressing. I omitted both the egg yolk and the sugar and was very pleased with the texture and the taste of the dressing.
From: evelyn/athens
On Apr 11, 2006
Great dressing. I did not add the raw egg as salmonella and bird flu are both 'issues' here
From: Engrossed
On Jul 29, 2007
This was okay but I've made another one by you that I liked much more. My husband thought this was too thick and I thought it didn't have a strong enough flavor. I used 5 anchovy fillets, 2 cloves fresh garlic, 3/4 cup olive oil, the parmesan, 1 packet of Splenda and the egg yolk. I used my immersion blender to make it in a 2 cup pyrex. Made for 1-2-3 hit wonders.
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