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Caesar salad dressing

Caesar Salad Dressing

With a dressing like this, any salad becomes unbelievably good. The dressing is the key component in any Caesar salad recipe — the heart of this edible masterpiece. The ingredients you fill the salad with can vary widely: chicken, ham, shrimp, fish, mushrooms, whatever suits your taste. But in any Caesar salad, it's the dressing that ties the components together. That's why its preparation deserves special attention. Let me share my recipe for Caesar salad dressing.

Evdokia

Recipe author

Composition / ingredients

Servings:

Eggs

Mustard

Lemon juice (half a lemon)

0.5

Olive oil

Anchovies (or 4)

Garlic

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 11 g

Fats 73 % 36 g

Carbohydrates 4 % 2 g

376 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

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I take a raw, room-temperature egg and lower it into boiling water (taken off the heat). I leave the egg in the hot water until the water cools. In that time the white sets but stays runny. I crack the par-cooked, cooled egg into a bowl, add one tablespoon of mustard, and stir. Then I gently pour in the olive oil and, little by little, the juice of half a lemon. Let me share my little secret: to keep the emulsion from separating, all the ingredients should be at roughly the same temperature. Next I add the anchovies, chopped with a knife. The size of the pieces is up to you. I like the flavor of the anchovies to come through clearly in the finished Caesar salad, so I cut them a little larger. I press the garlic through a garlic press. I add salt and ground black pepper to the sauce to taste. The Caesar salad dressing is ready!