I was looking for something lighter, creamier, and easier to make than a classic caesar. I typically make a caesar dressing from scratch with the eggs, oil, vinegar, anchovy, etc. I am not sure what I could do to improve upon this recipe. It came out too runny, and had a very spicy kick in the aftertaste...might have been too much pepper? Or maybe too much garlic, which I typically love? It almost tasted like it had horseradish in it and it didn't. I like spicy food, too. I'm also not a novice cook...I love to cook and bake, so fairly sure I followed the recipe correctly. This dressing really doesn't even coat the lettuce leaves...I will continue to search for a better creamy caesar recipe.
Caesar Dressing
Yield: 3/4 cup (serving size: 3 tablespoons)
Recipe from
More From Oxmoor House
Recipe Time
Prep Time:
Nutritional Information
Amount per serving
- Calories: 69
- Calories from fat: 0.0%
- Fat: 4.7g
- Saturated fat: 1.9g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 1.4g
- Protein: 4.3g
- Carbohydrate: 3.1g
- Fiber: 0.1g
- Cholesterol: 10mg
- Iron: 0.1mg
- Sodium: 188mg
- Calcium: 102mg
Ingredients
- 1/2 cup nonfat buttermilk
- 1/4 cup shredded fresh Parmigiano-Reggiano cheese
- 2 tablespoons light mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 2 garlic cloves, pressed
Preparation
- 1. Combine all ingredients, stirring with a whisk until smooth.
Caesar Dressing Recipe at a Glance
- COURSE: Salad Dressings
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Oxmoor House
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