This recipe is liked by 0 person(s). |
ATK creamy Caesar dressing (ATK)
Nb persons: 0
Yield: about 3/4 cup dressing
Preparation time:
Total time:
Source:
I realize that I just spent seven paragraphs talking about salad dressing of all things, but I simply cannot withhold my love for this new recipe. I suppose there are worse things I could be obsessed with. Cheesecake, for example. Oh, wait.... Creamy Buttermilk Caesar Salad Dressing Adapted from The America's Test Kitchen's Healthy Family Cookbook This dressing is the perfect complement to more substantial salad greens like romaine or red-leaf lettuce and baby spinach. To make a more substantial salad, add Ina Garten's Caesar additions: oven-roasted cherry tomatoes, crispy pancetta, and perhaps some garlic croutons. | |
1/4 cup | buttermilk |
2 tablespoons | fresh lemon juice |
2 tablespoons | light mayonnaisse |
1 tablespoon | Dijon mustard |
1 teaspoon | Worcestershire sauce |
3 anchovy fillets, rinsed and minced | |
1 | garlic clove, minced |
1/2 teaspoon | salt |
1/2 teaspoon | freshly ground pepper |
2 tablespoons | extra-virgin olive oil |
1/2 cup (about 1 ounce) | grated parmesan cheese, optional |
In a measuring cup or jar, add all ingredients except olive oil and cheese. Whisk vigorously to incorporate (if using a measuring cup) or shake the jar to incorporate the ingredients. If using a whisk, slowly drizzle in the olive oil while whisking to emuslify the dressing. If using a jar, add the olive oil and shake well to emulsify. Add the parmesan, if using, and serve atop salad greens.
The dressing will keep, stored in the refrigerator in an airtight container, for up to a week.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.