Caesar Dressing

Name: Caesar Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. fresh lemon juice, strained; 1/4 c. freshly grated Parmesan cheese; 1 egg; 1 egg white; 4 anchovy fillets, chopped; 1 Tbsp. Worcestershire; 1 medium garlic clove; 1 tsp. freshly ground pepper; 1/2 tsp. salt; 1 c. vegetable oil; 1 c. olive oil

Eats Now Editorial Team · 1236 kcal · Salads

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Caesar Dressing – a delicious recipe with lemon juice, freshly grated Parmesan cheese, egg, egg, anchovy, Worcestershire. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1/3 c. fresh lemon juice, strained
1/4 c. freshly grated Parmesan cheese
1 egg
1 egg white
4 anchovy fillets, chopped
1 Tbsp. Worcestershire
1 medium garlic clove
1 tsp. freshly ground pepper
1/2 tsp. salt
1 c. vegetable oil
1 c. olive oil

1
Combine first nine ingredients
2
in
3
processor and blend until smooth, about one
4
minute.
5
With
6
machine
7
running,
8
add both oils through feed tube
9
in
10
slow
11
steady stream and blend until thick. Makes about 3 cups.

1236

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 c. fresh lemon juice, strained, 1/4 c. freshly grated Parmesan cheese, 1 egg, 1 egg white, and more.

Yes, Caesar Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
1236 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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