So many folks worry about using raw eggs in salad dressings, so this dressing is a real find. Even better, it's absolutely delicious--and is so easy to make. Thanks to Bonnie Stern for this one.
My Private Note
Units: US | Metric
- 1/4 cup mayonnaise (not lowfat, not miracle whip)
- 3 cloves garlic, minced
- 1 teaspoon anchovy paste
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry wine vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1/4 cup canola oil
- 3/4 cup freshly grated parmesan cheese
- 1You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.
- 2Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.
- 3With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand.
- 4You could use either all olive oil or all canola oil, but I prefer to use both.
- 5Lastly, blend in the parmesan.
- 6Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).
- 7Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).
- 8This dressing makes enough to dress one large caesar salad.
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Nutritional Facts for No-Raw-Egg Caesar Salad Dressing
Serving Size: 1 (47 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 258.7
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 4.5 g
- Cholesterol 14.6 mg
- Sodium 328.7 mg
- Total Carbohydrate 3.8 g
- Dietary Fiber 0.0 g
- Sugars 0.9 g
- Protein 5.4 g
The following items or measurements are not included:
sherry wine vinegar