4theluvoffood.ca
Caesar Salad Dressing
| Balance Factor | -19 |
| Prep Time | 15 mins |
| Passive Time | 6 mins |
| Serving Size |
| Servings |
people
|
Ingredients
- 2 eggs
- 2/3 cup oil such as safflower or sunflower
- 2 cloves garlic
- 1 tsp Salt
- 1 tsp lemon juice
- 1 tsp Worchestershire sauce
- 1 cup freshly grated Parmesan cheese
Ingredients
|
Instructions
- Place eggs in a glass or ceramic bowl being careful not to use eggs with cracked shells. (Do not use a metal bowl as eggs will over cook.) Coddle eggs by pouring enough boiling water into the side of the bowl to cover the eggs. Time for exactly 6 mins.
- When the timer goes off, immediately remove the eggs from the hot water and crack one egg plus one egg yolk into your food processor. Discard the extra egg white.
- With the food processor on high speed, blend the eggs and slowly drizzle the oil in 4 increments into the open feed of the food processor. This allows the eggs to emulsify. The eggs will begin to thicken and lighten in colour. This process takes 3-4 mins of processing at high speed.
- Add salt, lemon, and Worchestershire sauce and blend well.
- Peel and quarter garlic and add to the food processor. Blend until garlic is finely minced.
- Turn the food processor to low speed and pulse until Parmesan cheese is mixed into the dressing.
- Refrigerate and use within 3-4 days.
Recipe Notes
Use this recipe to make Chicken Caesar Salad Wraps!
Nutrition Facts
Caesar Salad Dressing
Amount Per Serving
Calories 163
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 4g
20%
Polyunsaturated Fat 6g
Monounsaturated Fat 6g
Cholesterol 41mg
14%
Sodium 136mg
6%
Potassium 15mg
0%
Total Carbohydrates 1g
0%
Dietary Fiber 0.02g
0%
Sugars 0.2g
Protein 4g
8%
Vitamin A
2%
Vitamin C
1%
Calcium
10%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.