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BASICS
CAESAR DRESSING
There are many versions of this recipe, but our take is pretty close to the
classic. If you’d prefer not to use raw egg yolks, egg substitute can be used.
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running on High,
drop the garlic through the feed tube and process
until fi nely chopped. Add the anchovies, egg yolks,
mustard, lemon juice, vinegar, Worcestershire sauce
and pepper to the work bowl. Process on High until
well blended.
2. With the machine running on Low, pour the olive oil
through the drizzle hole in the pusher in a steady
stream until the dressing is emulsifi ed, about 30
seconds.
Nutritional information per serving (1 tablespoon):
Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g
• sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg • fi ber 0g
1 TO 2 GARLIC CLOVES
5 ANCHOVY FILLETS
2 LARGE EGG YOLKS*
2 TEASPOONS DIJON MUSTARD
4 TEASPOONS FRESH LEMON JUICE
4 TEASPOONS RED WINE VINEGAR
2 TEASPOONS WORCESTERSHIRE
SAUCE
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
2
⁄3
CUP EXTRA VIRGIN OLIVE OIL
*Raw egg warning: Caution is suggested in consuming raw and lightly
cooked eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh, properly
refrigerated, clean, grade A or AA eggs with intact shells, and avoid
contact between the yolks or whites and the shell.