Caesar Salad Dressing

With this dressing, any salad will become unimaginably pleasant to the taste. Dressing-sauce for Caesar salad is the main component in the culinary recipe of this edible masterpiece. The ingredients that fill this salad are very diverse. This is chicken, ham, shrimp, fish, mushrooms and everything that is closer to your taste. But in any Caesar salad, its components are united by a dressing sauce. Therefore, its preparation should be given special attention. I want to tell you my recipe for Caesar salad dressing.

Evdokia

Recipe author

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Composition / ingredients

Servings:

Eggs

Mustard

Lemon juice (half a lemon)

0.5

Olive oil

Anchovies (possible 4)

Garlic

Salt

to taste

Ground black pepper

to taste

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

Step-by-step cooking

Cooking time: 20 min

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I take a raw egg at room temperature and lower it into boiling water (the water is removed from the fire). I leave the egg in hot water until the water cools down. During this time, the protein will evaporate, but it will remain liquid. I break the steamed and cooled egg into the dishes, add one tablespoon of mustard and mix.

Then gently pour in olive oil and a little juice of half a lemon. I will share my little secret: in order to avoid stratification of the resulting suspension, it is necessary that all components have approximately the same temperature. Next, I add chopped anchovies with a knife. The size of the pieces is your preference. I like the taste of anchovies to be felt well in the finished Caesar salad, so I cut the anchovies a little larger. I squeeze garlic through a garlic press. I add salt and ground black pepper to the sauce to taste. Caesar salad dressing is ready!