Follow these steps for perfect results
olive oil
eggs
red wine vinegar
grated parmesan cheese
grated
dried parsley
dried
minced garlic
minced
Worcestershire sauce
lemon juice
salt
coarse black pepper
coarse
dry ground mustard
dry ground
anchovy fillets
mashed
Combine all ingredients in a blender.
Blend on lowest speed for 20 seconds to incorporate oil.
Blend on high for 20 more seconds to mix thoroughly.
Place in a covered container and refrigerate for at least 30 minutes to allow flavors to meld.
Expert advice for the best results
For a thicker dressing, add more parmesan cheese.
If you don't have a blender, you can whisk the ingredients together vigorously by hand, but it may not emulsify as well.
Pasteurized eggs are recommended to eliminate risk of salmonella.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to 2 weeks.
Drizzle generously over crisp romaine lettuce.
Serve with romaine lettuce, croutons, and parmesan cheese for a classic Caesar salad.
Use as a dip for raw vegetables.
The acidity of the wine complements the richness of the dressing.
Discover the story behind this recipe
A popular salad dressing in American cuisine.
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