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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Eggless Caesar Salad Dressing

Recipe courtesy of Marcela Valladolid

Shrimp or Chicken Lettuce Wraps with Creamy Caesar Dressing

Recipe courtesy of Rachael Ray

Caesar Salad with Creamy Roasted Garlic Dressing and Parmesan Crisp

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories