It's starting to warm up here in my neck of the woods. That means more time eating outdoors. And there's nothing like a good caesar salad to go with some barbecue meat.
And that stuff in a bottle? Yeah, it's like 300mg for a 2 tablespoon serving. Well, I'd like to eat some other stuff with my meal, so that just won't do.
So here we have it. Low sodium caesar dressing. I will note that I didn't put anchovies in mine. And yes, anchovies are important in a true caesar dressing. I don't like them so I don't typically have them in my house, so I didn't use them. Not that I won't eat a caesar dressing made with them, they just didn't make it on the shopping list and I didn't necessarily miss them. You can add them if you'd like, but it adds a fair bit of sodium.
So this makes 10 servings. Without anchovies, its 29mg per 2 tablespoon serving. With anchovies, it's about 116mg per serving.
Ingredients
3 cloves garlic
3 tablespoons lemon juice
5 anchovy fillets, drained (optional, I forgot it and it was still great)
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 egg yolks
1 cup extra virgin olive oil
Fresh cracked pepper to taste
Directions
In a blender or food processor, combine all the ingredients except the oil. Blend until smooth.
While blending, add in oil in a slow drizzle.
Refrigerate for at least one hour.
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