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Caesar Dressing Fat Fast Recipe from Fat Fast Cookbook 2
Bottled Caesar dressing is so often harsh, but this is rich and mellow. In the Caesar Dressing Fat Fast Recipe from Fat Fast Cookbook 2, I used two anchovies because I only like a hint of them, but my husband, an anchovy fiend, said he’d love it with another anchovy or two.
PrintCaesar Dressing Fat Fast Recipe from Fat Fast Cookbook 2
Bottled Caesar dressing is so often harsh, but this is rich and mellow. In the Caesar Dressing Fat Fast Recipe from Fat Fast Cookbook 2, I used two anchovies because I only like a hint of them, but my husband, an anchovy fiend, said he’d love it with another anchovy or two.
- Yield: 1 cup 1x
- Category: Low-Carb, Fat Fast
Ingredients
- 2 anchovy fillets, or up to 4, to taste
- 2 tablespoons Dijon mustard, or spicy brown
- 1 tablespoon white balsamic vinegar, white
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, peeled and crushed
- 1 tablespoon lemon juice
- 1 egg
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
Instructions
- Assemble everything from the anchovies through the egg in your food processor, with the S-blade in place. Run for a minute or so, until the anchovies are pulverized. While that’s happening, measure your olive oil into a measuring cup with a pouring lip.
- Now, with the processor running, slowly pour in the oil in a stream about the diameter of a pencil lead. Your dressing should emulsify.
- Add the Parmesan cheese and pulse to mix it in. That’s it. Store in a tightly-lidded container in the fridge, and use it up within a few days, because of that egg.
Nutrition
- Serving Size: 1½ tablespoons
- Calories: 198
- Sugar: 0g
- Sodium: 232mg
- Fat: 20g (89.6% calories from fat)
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: trace
- Protein: 3g
- Cholesterol: 35mg
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Way too much sodium for heart health!
This recipe is awesome! As long as you are getting regular exercise – for heart health and also releases excess sodium from the body.
balsamic salad dressing recipe (low sodium. For heart health folks)
Ingredients:
– 1 cup low fat buttermilk (I use cashew cream – 70% less calories than skim milk )
– 4 tbsp balsamic vinegar (use the white)
– 2 tbsp Dijon mustard (use equivalent powdered mustard 0 sodium)
– 1 tbsp honey (warmed to pour more easily – I use xylitol honey low carb)
– 1 tbsp light mayo (cuts calories)
– 1/2 tsp basil, finely chopped
– 1 small garlic clove, minced
– 1/4 tsp black pepper
– 1/2 tsp salt (omit as cashew cream has enough sodium)
– to up fat optional (could add 0 sodium fresh mozzarella cheese)
Directions:
Blend together until smooth and transfer to a seal tight container. Refrigerate overnight to blend flavors.
Entire Recipe makes 1/1/2 cups
Serving size is 4 tbsp
Great recipe, thank you Jo!
Sincerely,
Andrew