Recipe courtesy of Michael Lomonaco
Episode: Ceasar Salad
Save Recipe Print
Yield:
1 1/4 cups dressing
Level:
Easy

Ingredients

Directions

In the bowl of a food processor combine the mustard, Worcestershire, garlic, vinegar, lemon juice and anchovy fillets. Pulse until the garlic and anchovy fillets are well chopped. Scrap the sides of the bowl occasionally to ensure even and uniform blending of the ingredients.

While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture.

When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor. Adjust the seasoning with salt and pepper.

Pour into a clean container and refrigerate until ready to use.

Will keep for 4 to 5 days refrigerated.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Quick Vanilla Buttercream Frosting

Recipe courtesy of Gale Gand

Pat's Chorizo and Collard Green Dressing

Recipe courtesy of The Neelys

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Creamy Grits with Tomato Gravy and Greens

Recipe courtesy of Trisha Yearwood

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Eggless Caesar Salad

Recipe courtesy of Anne Burrell

Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.