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Recipe

Caesar-Style Vinaigrette

ByMartha Holmberg Fine Cooking Issue 59

Yield:Yields about 1⁄2 cup.

This dressing works best in a food processor or blender.

Ingredients

  • 1 Tbs. plus 1 tsp. freshly grated Parmigiano-Reggiano
  • 1 tsp. packed finely grated lemon zest
  • 1 tsp. Dijon mustard
  • 2 to 3 medium anchovy fillets
  • 1 to 2 medium cloves garlic
  • 1/4 tsp. table salt
  • 1/8 tsp. freshly ground black pepper
  • 2 Tbs. fresh lemon juice
  • 6 Tbs. good-quality extra-virgin olive oil

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 100
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 5
  • Sodium (mg): 140
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 1

Preparation

  • Put the cheese, lemon zest, mustard, anchovies, garlic, salt, pepper, and lemon juice in a food processor and process until well blended. With the motor running, slowly pour in the olive oil and process until creamy and blended. Taste and adjust the seasonings.
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