WW Caesar Salad Dressing

By SMorrissey

Ingredients

• 2 large egg(s), pasteurized, at room temperature
• 6 average anchovies canned in oil drained
• 5 Tbsp fresh lemon juice
• 1/4 cup(s) canned chicken broth
• 2 tsp Dijon mustard, whole grain preferred
• 1 clove(s) (medium) garlic clove(s), peeled and left whole
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 1/3 cup(s) olive oil
• 6 Tbsp grated Parmesan cheese, such as Parmigiano-Reggiano

Preparation

Step 1

Bring a small pot of water to a boil; turn off heat and carefully add eggs to pot. Let eggs stand in hot water for 3 minutes; cool under cold, running water.

Meanwhile, place anchovies, lemon juice, broth, mustard, garlic, salt and pepper in bowl of a food processor; process until a thick dressing forms. Add eggs; process until incorporated.

Pour oil into dressing in a steady stream, whisking to combine. Add cheese; blend thoroughly. Yields about 1 tablespoon per serving.