| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan
- 2 peeled garlic cloves
- 1 1/2 teaspoons anchovy paste
- 1 teaspoon red chili paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 6 cups chopped Romaine lettuce leaves
- 2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
- 1 cup seasoned croutons
Instructions
- In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.
- Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 546 |
| Total Fat | 36 g |
| Saturated Fat | 8 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 113 mg |
| Sodium | 732 mg |
Reviews
Used 1/2 the lemon. Excellent dressing!
I just purchased a jar of anchovy in chili oil with the intent of making a spicy caesar. This looks like a good way to make it.
Delicious salad dressing; great proportion of the ingredients; they marry so well together. I used anchovie filets instead of anchovie paste.
The salad dressing was tangy and delicious — and I also like the fact that this is a healthy caesar. We had ours without croutons to save on calories. We’ll definitely be making this a regular part of our salad repertoire.
This is one of the best salad dressings I’ve ever tasted. I make it all of the time now. I double the recipe because there never seems to be enough. Love it!
The directions on how to do this and the way I WATCHED HER DO THIS on the show aren’t the same at all…..she didn’t use a food processor, she whisked everything together. Why can’t the show mirror the recipie?
cut the lemon back by a lot