Caesar Dressing While Pregnant tastes much better, homemade is far easier to prepare. However, most people purchase it in a bottle. My whole family loves this recipe, which is thick and creamy despite the various modifications. It's exactly right—not too fishy, not too garlicky. This Caesar dressing has a mayonnaise basis, so if you're not a fan of raw eggs, you don't have to worry. Real Caesar dressings are created with olive oil and thickened with raw eggs. My children have become so adept at making this dressing since they love it so much. They sit at the kitchen table with a large heart of romaine and dip the leaves in as I prepare supper. They don't even wait for me to create a salad.
What You Need To Make The Dressing For Caesar Salad?
I use anchovy paste instead of whole anchovies since it's easier and more palatable (just hold your nose and add it; the dressing requires every last bit to taste authentic!).
Use imported Parmigiano-Reggiano from Italy for the cheese; store-bought Parmesan is insufficient. Because the rind is repeatedly imprinted with the name, you can always determine whether it's real. The cheese should be labeled "Parmigiano-Reggiano," not "Parmesan," if it has previously been grated.
Detailed Instructions
Ingredients
Nutrition Information
Instructions
Caesar Dressing While Pregnant, stir together the Worcestershire sauce, lemon juice, anchovy paste, Dijon mustard, and garlic. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper, and mix well. Taste and adjust as needed. For up to a week, keep the dressing refrigerated.
Answered one year ago
Christina Berglund
Caesar Dressing While Pregnant tastes much better, homemade is far easier to prepare. However, most people purchase it in a bottle. My whole family loves this recipe, which is thick and creamy despite the various modifications. It's exactly right—not too fishy, not too garlicky. This Caesar dressing has a mayonnaise basis, so if you're not a fan of raw eggs, you don't have to worry. Real Caesar dressings are created with olive oil and thickened with raw eggs. My children have become so adept at making this dressing since they love it so much. They sit at the kitchen table with a large heart of romaine and dip the leaves in as I prepare supper. They don't even wait for me to create a salad.
What You Need To Make The Dressing For Caesar Salad?
I use anchovy paste instead of whole anchovies since it's easier and more palatable (just hold your nose and add it; the dressing requires every last bit to taste authentic!).
Use imported Parmigiano-Reggiano from Italy for the cheese; store-bought Parmesan is insufficient. Because the rind is repeatedly imprinted with the name, you can always determine whether it's real. The cheese should be labeled "Parmigiano-Reggiano," not "Parmesan," if it has previously been grated.
Detailed Instructions
Ingredients
Nutrition Information
Instructions
Caesar Dressing While Pregnant, stir together the Worcestershire sauce, lemon juice, anchovy paste, Dijon mustard, and garlic. Add the mayonnaise, Parmigiano-Reggiano, salt, and pepper, and mix well. Taste and adjust as needed. For up to a week, keep the dressing refrigerated.