A not-fishy, oil-based homemade caesar salad dressing that comes together in under 10 minutes. Easy to make ahead, and perfect for side salads or the main event. Makes about 1 cup of dressing.
Course: Salad, Side Dish
Author: Mandy Jackson
6tablespoonsfresh lemon juice
2large garlic cloves,minced
1/2teaspoonfreshly ground black pepper
To a food processor fitted with the blade attachment, add the parmesan, lemon juice, garlic, Dijon, anchovy paste, Worchestershire sauce, salt, and pepper. Secure the lid and process until cheese is in small pieces and ingredients are combined, stopping to scrape down the sides as needed. With the blade running, slowly pour in the olive oil. Continue processing for 1-2 minutes until a creamy dressing forms. Use immediately or store in the fridge for up to 3 days. Stir before using, as some separation will occur.
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