Wednesday, July 25, 2012

Casear Salad Dressing (WW)


2 large eggs, at room temperature
6 average anchovies canned in oil, drained
5 Tbsp fresh lemon juice
1/4 cup(s) canned chicken broth
2 tsp Dijon mustard, whole grain preferred
1 clove(s) (medium) garlic clove(s), peeled and left whole
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground
1/3 cup(s) olive oil
6 Tbsp grated Parmesan cheese, such as Parmigiano-Reggiano


Bring a small pot of water to a boil; turn off heat and carefully add eggs to pot. Let eggs stand in hot water for 3 minutes; cool under cold, running water.  Meanwhile, place anchovies, lemon juice, broth, mustard, garlic, salt and pepper in bowl of a food processor; process until a thick dressing forms. Add eggs; process until incorporated.  Pour oil into dressing in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.

WW PointsPlus 1 pt = 1 Tbsp

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