Caesar Vinaigrette

Caesar Vinaigrette Recipe

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Vicki Butts (lazyme)


From Wolfgang Puck's Pizza, Pasta and More!


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2 cups
15 Min
No-Cook or Other


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3 Tbsp
fresh lemon juice
1 Tbsp
minced garlic
1/2 tsp
worcestershire sauce
1/4 tsp
red pepper flakes
1 Tbsp
dijon mustard
anchovy fillets, mashed
1 c
peanut oil (scant)
1/4 c
freshly grated parmesan cheese
kosher salt
freshly ground black pepper

How to Make Caesar Vinaigrette


  • 1In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies.
  • 2Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
  • 3To prepare ahead:
    Caesar Vinaigrette will keep up to 10 weeks, refrigerated, in a covered container.

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About Caesar Vinaigrette

Course/Dish: Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tag: Quick & Easy

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