Ingredients
-
1/4
-
3
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1/4
-
3/4
-
-
-
-
-
Directions
No-Raw-Egg Caesar Salad Dressing, 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 , I was very excited to see this posting, because I’m needing to eliminate raw eggs from my diet Unfortunatly, I was disappointed to see that Mayonnaise was the first ingredient, as Mayonnaise has raw eggs in it Otherwise, the recipe sounds really good , 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
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Steps
|
1
Done
|
You Can Prepare This Dressing by Hand With a Whisk and Some Elbow Grease, but It's Easier to Use a Blender or Food Processor. |
|
2
Done
|
Put All Ingredients Except Oils and Parmesan in Bowl of Food Processor or Blender (or in a Bowl) and Combine Well. |
|
3
Done
|
With Food Processor (or Blender) Running, Slowly Dribble in Oils--or Slowly Whisk in Oils, If Making by Hand. |
|
4
Done
|
You Could Use Either All Olive Oil or All Canola Oil, but I Prefer to Use Both. |
|
5
Done
|
Lastly, Blend in the Parmesan. |
|
6
Done
|
Taste; 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). |
|
7
Done
|
Either 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). |
|
8
Done
|
This Dressing Makes Enough to Dress One Large Caesar Salad. |
