Dress your favorite greens with Caesar Vinaigrette—a quick, low-sodium variation of the original dressing.
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 large pasteurized egg yolk
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
How to Make It
Combine Parmesan cheese, lemon juice, anchovy paste, pepper, Worcestershire sauce, egg yolk, and minced garlic in a mini food processor; process 15 seconds. With the processor on, gradually add olive oil, processing until combined. Toss with romaine lettuce.
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