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.
- Yield: 1 cup 1x
- Category: Low-Carb, Fat Fast
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
- 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.
- Now, with the processor running, slowly pour in the oil in a stream about the diameter of a pencil lead. Your dressing should emulsify.
- 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
Find it online: https://www.carbsmart.com/caesar-dressing-fat-fast-recipe.html
