Homemade Caesar Salad Dressing
A delicious caesar dressing made in the food processor.
Servings 16 tablespoons
- 1 egg yolk
- 2 tsp dijon mustard
- 1 tbsp anchovy paste
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 tbsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 120 ml light olive oil or avocado oil
- 70 g parmesan skip for paleo
In a food processor add all of the ingredients except the olive oil. Pulse for 30 seconds until all nicely blended together. Add the olive oil in a slow stream while pulsing. Food processors usually have a small hole on the cover to add liquid. Pulse until all of the oil is added. This will thicken the salad dressing.
Continue this until you have added all of the oil to the food processor. Your dressing should be pretty thick right now.
Add the parmesan and blend for 20 more seconds and you're all done!
If you break your caesar dressing, check out the tricks above to see how to fix it!
Good in the fridge for about 5-6 days.
Serving: 1tbsp | Calories: 78kcal | Carbohydrates: 0.51g | Protein: 1.32g | Fat: 8.14g | Saturated Fat: 1.54g | Polyunsaturated Fat: 1.07g | Monounsaturated Fat: 5.36g | Cholesterol: 18mg | Sodium: 110mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.06g | NET CARBS: 0.41g