Try Leila's classic Caesar dressing.
Ingredients
- 2 free-range egg yolks
- 2 tbsp red wine vinegar
- 1 garlic clove, crushed
- 100ml extra-virgin olive oil
- 100ml sunflower oil
- 50ml full-fat milk
- 60g vegetarian Parmesan, finely grated
- Juice of 1/2 lemon
- Few drops of Tabasco
Method
- 1. Whisk the egg yolks, vinegar and garlic using an electric whisk. Season well with sea salt and black pepper.
- 2. Start pouring the oils onto the yolks in a thin stream, whisking constantly. As it begins to thicken, whisk in the milk and the remaining oils and continue to whisk until creamy.
- 3. Stir in the Parmesan and lemon juice, then season with Tabasco, to taste. Store in a screw-top jar in the fridge and shake well before using.
Nutritional info
Per tablespoon: 64kcals, 6.5g fat (1.3g saturated), 1.1g protein, 0.1g carbs, 0.1g sugar, trace salt
Chef's tip
Note: this recipe contains raw egg.
Serve this with a Classic Caesar salad. Leftover dressing will keep in the fridge for up to 3 days.