|Garlic||4 Clove (20 gm)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon||1 , juiced|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
1 Chop the garlic finely. You may also do this using the food processor. Add a dash of salt to lighten the strong flavors that the garlic has when it is mixed with the rest of the ingredients.
2 Beat the egg slightly in a medium sized bowl using a fork, then add in the Worcestershire sauce. Mix in the olive oil and stir carefully. Do not beat too much because this might cause bubbles in your mixture.
3 Add a dash of pepper and salt. You can add little amount at a time so that you would not over-season it. Add in the Parmesan cheese and mix slightly.
4 Pour in the lemon juice, one tablespoon at a time. Do this until you are able to achieve the taste that you prefer.
You can play with the flavors of your Caesar salad dressing by adding the ingredients that you love the most. One fourth teaspoon of anchovy paste may also be added stirring until the mixture becomes smooth. Anchovies will add a gourmet taste to the entire recipe.
For those who are worried about the possible presence of Salmonella or bacteria from eggs, you can pass this mixture over low heat for a minute before letting it cool. But even without cooking, the possible bacteria that may be present in raw eggs can be neutralized by the citric acids that the lemon has. Others simply remove the eggs in the recipe to get a Caesar salad vinaigrette, instead. If you would want to keep the creaminess without adding egg, the use of a tablespoon of yogurt will also help.
Serving size: Complete recipe
Calories 1265 Calories from Fat 1116
% Daily Value*
Total Fat 126 g194.2%
Saturated Fat 24.7 g123.5%
Trans Fat 0 g
Cholesterol 245.5 mg81.8%
Sodium 1287 mg53.6%
Total Carbohydrates 15 g5.1%
Dietary Fiber 3.2 g12.7%
Sugars 1.1 g
Protein 26 g52.3%
Vitamin A 9.3% Vitamin C 85.1%
Calcium 69.3% Iron 15.3%
*Based on a 2000 Calorie diet