Fat Fast Caesar Dressing Keto Recipe from Fat Fast Cookbook 2

Low-Carb, Fat Fast, Keto

Caesar Dressing recipe from Fat Fast Cookbook 2

Caesar Dressing Fat Fast Recipe from Fat Fast Cookbook 2

Bottled Caesar dressing is so often harsh, but this is rich and mellow. In the Caesar Dressing Fat Fast Recipe from Fat Fast Cookbook 2, I used two anchovies because I only like a hint of them, but my husband, an anchovy fiend, said he’d love it with another anchovy or two.

Print

Caesar Dressing Fat Fast Recipe from Fat Fast Cookbook 2

Caesar Dressing recipe from Fat Fast Cookbook 2

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Bottled Caesar dressing is so often harsh, but this is rich and mellow. In the Caesar Dressing Fat Fast Recipe from Fat Fast Cookbook 2, I used two anchovies because I only like a hint of them, but my husband, an anchovy fiend, said he’d love it with another anchovy or two.

Ingredients

Units Scale
  • 2 anchovy fillets, or up to 4, to taste
  • 2 tablespoons Dijon mustard, or spicy brown
  • 1 tablespoon white balsamic vinegar, white
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon lemon juice
  • 1 egg
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Assemble everything from the anchovies through the egg in your food processor, with the S-blade in place. Run for a minute or so, until the anchovies are pulverized. While that’s happening, measure your olive oil into a measuring cup with a pouring lip.
  2. Now, with the processor running, slowly pour in the oil in a stream about the diameter of a pencil lead. Your dressing should emulsify.
  3. Add the Parmesan cheese and pulse to mix it in. That’s it. Store in a tightly-lidded container in the fridge, and use it up within a few days, because of that egg.

Nutrition

  • Serving Size: 1½ tablespoons
  • Calories: 198
  • Sugar: 0g
  • Sodium: 232mg
  • Fat: 20g (89.6% calories from fat)
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: trace
  • Protein: 3g
  • Cholesterol: 35mg
Recipe Card powered byTasty Recipes

Introducing the NEW Fat Fast Cookbook 2 with 50 More—Even Better—Low-Carb High-Fat Ketogenic Recipes to Jump-Start Your Low-Carb Fat Burning!

Introducing CarbSmart Fat Fast Cookbook 2
Bestselling Low-Carb Expert and Author of Fat Fast Cookbook Dana Carpender has gone back to the kitchen in collaboration with CarbSmart Publisher Andrew DiMino to create 50 more incredible Low-Carb recipes that will quickly get you into Nutritional Ketosis and kick start your stalled weight loss. They’ve created an updated companion to the first Fat Fast Cookbook with 50 more Low-Carb High-Fat Ketogenic recipes to propel you into deep ketosis.

Order the Paperback Version of Fat Fast Cookbook 2

Fat Fast Cookbook 2  

Order the Paperback Version of Fat Fast Cookbook 2

$10.95 With FREE US SHIPPING

 

Add to Cart  View Cart

Also available as

Check Also

Why I'm Not A Low-Carb Purist

Why I’m Not a Low-Carb Purist – CarbSmart Podcast Episode 19

I have, over the past many years in general, taken some heat for not being a low-carb purist. Not pure enough, or restrictive enough, or something enough about the diet I eat and the ingredients I use in my recipes.

4 comments

  1. Way too much sodium for heart health!

    • This recipe is awesome! As long as you are getting regular exercise – for heart health and also releases excess sodium from the body.






  2. balsamic salad dressing recipe (low sodium. For heart health folks)

    Ingredients:
    – 1 cup low fat buttermilk (I use cashew cream – 70% less calories than skim milk )
    – 4 tbsp balsamic vinegar (use the white)
    – 2 tbsp Dijon mustard (use equivalent powdered mustard 0 sodium)
    – 1 tbsp honey (warmed to pour more easily – I use xylitol honey low carb)
    – 1 tbsp light mayo (cuts calories)
    – 1/2 tsp basil, finely chopped
    – 1 small garlic clove, minced
    – 1/4 tsp black pepper
    – 1/2 tsp salt (omit as cashew cream has enough sodium)
    – to up fat optional (could add 0 sodium fresh mozzarella cheese)

    Directions:
    Blend together until smooth and transfer to a seal tight container. Refrigerate overnight to blend flavors.

    Entire Recipe makes 1/1/2 cups
    Serving size is 4 tbsp

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.