If you’re afraid of raw eggs, you could use Egg Beaters or check your grocery store for pasteurized eggs. Me, I just use an egg. This is far better than any bottled Caesar dressing I’ve found, if it’s not quite as wonderful as what I had on my honeymoon in Mexico-although I suspect that the atmosphere had something to do with that.
YIELD: 8 servings, each with 1 gram of carbohydrates, a trace of fiber, and 3 grams of protein.
INGREDIENTS:
- 4 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1 clove garlic, peeled and smashed
- 1/2 teaspoon salt or Vege-Sal
- 1 raw egg
- 1/2 cup grated Parmesan
- 2 inches anchovy paste (you could use an anchovy fillet or two if you prefer, but anchovy paste is handier, and it keeps forever in the fridge)
INSTRUCTIONS:
- Put everything in a blender, run it for a minute, and toss with one really huge Caesar salad-dinner-party-sized-or a couple of smaller ones.
- Use it up pretty quickly, and keep it refrigerated because of the raw egg.
NOTE:
- If you’d like this a little thicker, you could add 1/4 teaspoon of guar or xanthan to the mix.
