Authentic Caesar Salad Dressing in 30 Seconds Flat


1 pasteurized egg, at room temperature
1 cup olive oil, mild or extra virgin, your choice, at room temperature
1/4 cup grated Parmigiano Reggiano cheese
1 clove garlic, smashed (add 1 more clove if you love garlic)
4 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp fresh cracked black pepper
1 1/2 tsp anchovy paste
Order Ingredients

Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.
Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked pepper.

Keep refrigerated and eat within a few weeks.
Raw eggs can very rarely contain bacteria that can make you sick.  That’s why I use pasteurized eggs for any recipe that calls for raw or under cooked eggs.  Pasteurized eggs have been heated to a temperature that kills any possible bacteria, but is not hot enough to cook the egg.  You can find pasteurized eggs in most supermarkets now, and they can be used just like any other eggs.   If you don’t have an immersion blender, this dressing can be made in a regular blender, too.
Looking for other Caesar salads?  how about a healthier Kale Caesar Salad?  Or this brilliant BLT Chicken Caesar Salad Wrap sandwich.  And if you’re craving a few more carbs, I love this Fusilli Caesar Salad, it’s a pasta salad and Caesar salad in one!

I use my IMMERSION BLENDER a lot in my kitchen.  I have always used it to blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make HOMEMADE MAYONNAISE and dressings like this Caesar Dressing, it’s become one of my most beloved tools.  It’s not expensive, it’s very easy to clean because the top screws right off for rinsing, and it has a solid, heavy feel to it.

No comments:

Post a Comment