Classic Caesar dressing for Caesar salad

Name: Classic Caesar dressing for Caesar salad
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: American recipes
Ingredients: 1 large free-range egg; 1 fat garlic clove, crushed; Juice of ½ lemon; 2 tsp Dijon mustard; Dash of Worcestershire sauce; 10 anchovies in olive oil; 100ml extra-virgin olive oil; 2 cos lettuces, leaves removed and roughly sliced; 75g ready-made croutons; 75g Parmesan shavings

Easy
July 2009

Easy
July 2009

Serves 4
Hands on time 10 mins

A classic dressing recipe for a Caesar salad made with garlic, lemon, Dijon mustard, anchovies and extra virgin olive oil.

And here’s part B – the Caesar salad recipe itself!

Nutrition: per serving

Calories: 377kcals
Fat: 29.8g (8.2g saturated)
Protein: 13.9g
Carbohydrates: 13.7g (1.8g sugars)
Salt: 1.6g

Nutrition: per serving

Calories: 377kcals
Fat: 29.8g (8.2g saturated)
Protein: 13.9g
Carbohydrates: 13.7g (1.8g sugars)
Salt: 1.6g

Save recipe

Save recipe Print

Ingredients

1 large free-range egg
1 fat garlic clove, crushed
Juice of ½ lemon
2 tsp Dijon mustard
Dash of Worcestershire sauce
10 anchovies in olive oil
100ml extra-virgin olive oil
2 cos lettuces, leaves removed and roughly sliced
75g ready-made croutons
75g Parmesan shavings

1 large free-range egg
1 fat garlic clove, crushed
Juice of ½ lemon
2 tsp Dijon mustard
Dash of Worcestershire sauce
10 anchovies in olive oil
100ml extra-virgin olive oil
2 cos lettuces, leaves removed and roughly sliced
75g ready-made croutons
75g Parmesan shavings

Method

In a small food processor, whizz together the egg with the garlic clove, lemon juice, Dijon mustard, Worcestershire sauce and 2 of the anchovies. Season well with sea salt and black pepper, then keep the food processor running and gradually pour in the extra-virgin olive oil until the dressing becomes really thick and glossy. Set aside.
Mix the lettuce with the remaining anchovies, croutons and Parmesan shavings, then drizzle the salad with the dressing and serve.

Method

In a small food processor, whizz together the egg with the garlic clove, lemon juice, Dijon mustard, Worcestershire sauce and 2 of the anchovies. Season well with sea salt and black pepper, then keep the food processor running and gradually pour in the extra-virgin olive oil until the dressing becomes really thick and glossy. Set aside.
Mix the lettuce with the remaining anchovies, croutons and Parmesan shavings, then drizzle the salad with the dressing and serve.