Caesar Salad Dressing
We love this Caesar salad dressing. It makes quite a bit, so I often make only half since it doesn’t keep for more than a few days.
- Prep Time: 15 minutes
- Cook Time: none
- Total Time: 15 minutes
- Yield: 8-10 servings 1x
- Category: Dinner, Lunch
Ingredients
Scale
- 1 large egg yolk
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- 8 anchovy filets
- 1/2 cup freshly squeezed lemon juice
- 1 teaspooon Worcestershire sauce
- Salt and pepper
- 1 1/2 cups olive oil
- 1/2 cup finely grated Parmesan-Regiano cheese
Instructions
- In the bowl of a food processor fitted wth the blade, add the egg yolk, Dijon mustard, garlic, anchovies, lemon juice, Worcestershire sauce, salt and pepper, and process until smooth.
- Through the feed tube, slowly add the olive oil while the machine is running.
- Add the parmesan and pulse a few times to combine.
- Pour into a jar with a lid and refrigerate until ready to serve.
Notes
To make the panko breadcrumbs, warm a little olive oil in a non-stick pan and add the panko and stir. It takes about two minutes. You’ll know they are done, when the color turns golden.