Caesar salad dressing

Cooking time: 15 min
Servings: 8–10
Calories: 227.6 kcal
Fats: 23.9
Proteins: 4.5
Carbohydrates: 2.3
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Description

Many people dream of learning how to cook Caesar salad dressing the way they do in the best restaurants, but it’s quite problematic to find a good, “real” recipe. But we have one, and we are happy to share it with everyone! By the way, according to this recipe, the dressing does not include a raw egg, so it does not raise any doubts or questions from anyone. This sauce goes well with many types of lettuce, as well as with tomatoes and cucumbers. That is, you may well use dressing not only for Caesar. And if one day you find a new, non-standard “company” for this sauce, be sure to share your ideas with us!

Cooking

Step 1

Caesar salad dressing

Caesar salad dressing can be made from these ingredients in two ways. For the first, first peel the garlic cloves, place in a mortar and pestle with salt.

Step 2

Caesar salad dressing

Add anchovy fillets, zest, capers, mustard and freshly ground pepper. Grind the pestles until a mass of a homogeneous consistency is obtained. Stir in lemon juice. Then slowly, in a thin stream, pour in the oil, continuing to thoroughly knead the mass with a pestle. When an emulsion forms, combine with cheese.

Step 3

Caesar salad dressing

As for the second method of making Caesar salad dressing, it is even simpler than the first. Puree all ingredients except butter and cheese in a blender. Then, without turning off the device, slowly pour in the oil in a continuous stream.

Step 4

Caesar salad dressing

When an emulsion of a homogeneous consistency forms in the blender bowl, add the cheese and mix. Transfer the Caesar salad dressing prepared in both the first and second ways to a clean jar and put it in the refrigerator.

Ingredients

garlic - 4 small cloves
coarse salt - 1/2 tsp.
anchovy fillet - 12 pcs.
grated lemon zest - 1.5 tbsp. l.
capers - 2 tbsp. l.
dry mustard - 1.5 tsp.
freshly ground black pepper - 1/2 tsp
freshly squeezed lemon juice - 80 ml
olive oil - 200–220 ml
grated hard cheese - 100 g

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