LEMONY CAESAR SALAD DRESSING RECIPE - FOOD.COM
This is from Taste of Home magazine and after discovering it, I've never bought Caesar dressing again. I love it that there's no quickly perishable ingredients and it's all stuff pretty much everyone has on hand at any given time.
Total Time 10 minutes
Prep Time 10 minutes
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in blender.
- Cover and process until creamy.
- Serve over torn lettuce with Parmesan cheese and croutons.
Nutrition Facts : Calories 1306.3, FatContent 144.7, SaturatedFatContent 19.9, CholesterolContent 0, SodiumContent 1591.8, CarbohydrateContent 7.7, FiberContent 0.8, SugarContent 1.8, ProteinContent 1.1
LEMON-ANCHOVY VINAIGRETTE RECIPE | BON APPÉTIT
A lighter, brighter option for all you Caesar salad lovers.
Provided by Melissa Hamilton and Christopher Hirsheimer
Total Time 5 minutes
Cook Time 5 minutes
Yield Makes about ? cup Servings
Number Of Ingredients 5
Steps:
- Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.
- Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.
- DO AHEAD: Dressing can be made 4 days ahead. Transfer to a jar; cover and chill.
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