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Creamy Caesar salad dressing

May 29, 2016 by Angela Leave a Comment

I’m pretty sure this isn’t a traditional Caesar salad dressing. However…it is delicious. I developed it based on a couple of different style of recipes.

But it does have a creamy, cheesey, lemony, garlick-y, anchovy-y flavor and I get requests for it again and again, and it’s quite simple.

Add to a blender (can also be made in a bowl with an immersion blender, in a food processor, etc)

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½ C Olive oil, 2 large cloves garlic, ¼ C lemon juice, ¼ C Parmesan, ¼ C white wine vinegar, ½ tsp. black pepper (if you use a blender whole peppercorns add a nice kick), a can of anchovies with or without the oil depending on how fishy you like it, ¼ t. salt.

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Blend until smooth, add to container an chill for several hours.

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Toss with Romaine lettuce, shredded parmesan and homemade or store-bought croutons.

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Creamy Caesar Dressing
2016-05-29 12:50:35
Yields 20
This should yield about 8 large Caeser salads or more. It will keep for a week or 2 in the refrigerator.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. ½ C Olive oil,
  2. 2 large cloves garlic
  3. ¼ C lemon juice
  4. ¼ C Parmesan
  5. ¼ C white wine vinegar
  6. ½ tsp. black pepper
  7. 2 oz. can of anchovies
  8. ¼ t. salt
Instructions
  1. Add all ingredients to blender or food processor and puree.
By Angela Gregory
My Blog http://theweekdaykitchen.com/

Filed Under: What I'm Cooking Tagged With: Salad

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About me

Hello, I’m Angela!
Welcome to The Weekday Kitchen, a blog to document my cooking techniques to share with my children. This is the modern equivalent of my grandmother’s handwritten recipes. They can no longer read cursive so…

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