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Caesar Vinaigrette

3.9

(26)

This recipe is an accompaniment for Caesar Salad with Pepper-Grilled Tuna.

Recipe information

  • Yield

    Makes about 1 1/3 cups

Ingredients

1/4 cup fresh lemon juice
6 oil-packed anchovy fillets, drained, very finely chopped
1 tablespoon Dijon mustard
2 garlic cloves, pressed
1 1/2 teaspoons Worcestershire sauce
1 cup olive oil

Preparation

  1. Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewhisk before using.)

TagsSalad DressingSaladCaesar SaladAmericanAnchovyFishSeafoodGarlicRoot VegetableVegetableLemonCitrusFruitSideDinnerLunchDairy FreeNut FreeGluten FreeRawMake AheadEasyQuick30 Minutes or LessNo-CookBon Appétit
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