Caesar salad dressing generally makes use of ingredients that are good for you. The correct oil to use in this dressing is olive oil, which has proven health benefits and is rich in monosaturated fats. Replacing saturated fat with monosaturated is a heart healthy thing to do.
Eggs have been given a bad rap over the years, but the evidence today shows that eggs are healthy and good for you. There is no need to be afraid of eating eggs unless you are on a very strict cholesterol regulated diet. Vinegar also has been show to have healthy properties, and the additional ingredient of honey in this recipe adds a touch of sweetness. All in all, this recipe for caesar dressing is healthy, has no added preservatives that could be harmful, and is very tasty!
Recipe: Caesar Salad Dressing
- 1/3 cup olive oil
- 2 – 3 Large garlic cloves minced (adjust for your own taste – 3 will have a strong garlic taste)
- 2 Large egg yokes
- 1 1/2 Tablespoons red wine vinegar
- 1 1/2 Tablespoons honey
- 1 Teaspoon of worstershire sauce
- Black pepper to taste
- Pulp of 1 Moroccan preserved lemon
- Mince the garlic cloves.
- Remove the pulp from the preserved lemon and chop finely. Add the olive oil, garlic, preserved lemon pulp, vinegar, honey and worstershire sauce into a blender and mix well. Immediately pour into a bowl and whisk in the egg yokes. The egg yokes help the ingredients to emulsify, so you should be sure to do this immediately after blending. Add pepper to taste.
- For an additional lemony tang, chop half the preserved lemon rind into fine pieces and stir into the dressing.
- Use as you would any other Caesar salad dressing. You don’t have to use it only on romaine lettuce.
Preparation time: 15 minute(s)
Number of servings (yield): 4
Raw Egg Yokes: Some people are afraid of raw eggs. There has been a major scare about eggs and the possibility of salmonella poisoning. However, if the shell of the egg has not been cracked, and it is before the “Best Before Date” on the egg carton, the chances of any salmonella inside the egg is almost nil. You might come a cross one contaminated egg, once in 84 years – those are the odds – your odds of having salmonella poisoning are far greater by simply eating out at restaurants.
Worstershire Sauce: Worstershire sauce is traditionally been made by Lea & Perrins, a UK based company that exports worstershire sauce to North America. However, the sauce that is shipped to the US has had it’s ingredients modified whereas the sauce shipped to Canada have not changed. The difference is that the standard British and Canadian version uses malt vinegar whereas the American version uses white vinegar instead. Some believe that the American version is not quite as tasty.