Creamy Caesar Dressing
Our signature Creamy Caesar Dressing that can be added to a whole host of dishes beyond just salads. It comes together quickly with an immersion blender and will hopefully become a staple in your kitchen as it is in ours.
Ingredients
- 1 cup (250 ml) extra-light tasting olive oil or other neutral oil like sunflower or safflower oil
- 1 large egg
- 2 tsp peppercorn blend (see notes)
- 1 tsp dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 3 cloves garlic
- ¾ tsp fine sea salt
- ⅓ cup (28 g) freshly grated Parmigiano Reggiano packed* (see notes)
- 4 anchovy fillets packed in oil
Instructions
- Add all the ingredients to a tall mixing cup then use an immersion blender to blend until well combined and thickened.
- Store in an airtight jar and keep in the fridge for up to 3-5 days. It will thicken even more in the fridge which is normal.
Notes
- Peppercorn Blend: You can also find them under the names "peppercorn medley" or "rainbow peppercorns".
- Parmigiano Reggiano: While this does differ from standard "parmesan", you can use pre-grated cheese if that's what you have. Since they differ in texture and weight, you'll only need ¼ cup of the pre-grated parmesan, but it will still be the same weight of 28 g.
- 1 batch of this dressing makes about 1 ⅔ cup or around 400 ml.
Nutrition
Serving: 2 tbsp | Calories: 167kcal | Carbohydrates: 1g | Protein: 2g | Fat: 18g | Sodium: 224mg | Fiber: 0.2g | Sugar: 0.1g
Tried this recipe?Let us know how it was by leaving a comment down below!
