EGGLESS CAESAR SALAD DRESSING
Mary Holmes
ingredients
- 1 large garlic clove
- 2 anchovy fillets, coarsely chopped
- juice of 1/2 lemon
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon coarse salt, or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/4 cup Parmesan cheese
- 1/3 cup olive oil
directions
- 1
Turn on a food processor, and with machine running, drop the garlic through the feed tube, processing until the garlic is chopped.
- 2
Add the anchovies, lemon juice, mustard, and Worcestershire sauce. Pulse until thoroughly mixed. Add salt, pepper, and cheese and mix until smooth.
- 3
With machine running gradually add the oil through the feed tube, 1 teaspoon at a time, until the dressing emulsifies.
Source: Mary Holmes
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