Caesar Dressing is so easy to make at home, and it’s so much tastier than the store-bought kind. In 10 minutes you can have a delicious salad dressing. This also makes a great marinade for your favorite proteins.
This dish contains the following allergens: Milk/Dairy
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2 tablespoons
red wine vinegar
1
clove garlic, peeled
1 teaspoon
Dijon mustard
1/2 teaspoon
lemon juice
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
3/4 cup
extra-virgin olive oil or vegetable oil
1/4 cup
Parmesan cheese, grated
2 tablespoons
red wine vinegar
1
clove garlic, peeled
1 teaspoon
Dijon mustard
1/2 teaspoon
lemon juice
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
3/4 cup
extra-virgin olive oil or vegetable oil
1/4 cup
Parmesan cheese, grated
Step 1
Install the 4.5-Cup Nesting Workbowl in the XL Precision Processor® Bowl. Install the disc spindle and assemble the small chopping blade on top.
Step 2
Add all ingredients except the olive oil and Parmesan cheese to the nesting workbowl and install the lid. Select PUREE.
Step 3
When processing is complete, select PUREE again. While the program is running, drizzle the olive oil through the small feed chute. When processing is complete, add the Parmesan cheese through the medium feed chute and PULSE until thoroughly combined. Scrape down the sides of the bowl as necessary.
Step 4
Serve over your favorite Caesar salad recipe. The dressing can be stored in an air-tight container in the refrigerator for up to a month.
Install the 4.5-Cup Nesting Workbowl in the XL Precision Processor® Bowl. Install the disc spindle and assemble the small chopping blade on top.
2 tablespoons
red wine vinegar
1
clove garlic, peeled
1 teaspoon
Dijon mustard
1/2 teaspoon
lemon juice
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
3/4 cup
extra-virgin olive oil or vegetable oil
1/4 cup
Parmesan cheese, grated
2 tablespoons
red wine vinegar
1
clove garlic, peeled
1 teaspoon
Dijon mustard
1/2 teaspoon
lemon juice
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
3/4 cup
extra-virgin olive oil or vegetable oil
1/4 cup
Parmesan cheese, grated
Step 2 of 4
Add all ingredients except the olive oil and Parmesan cheese to the nesting workbowl and install the lid. Select PUREE.
2 tablespoons
red wine vinegar
1
clove garlic, peeled
1 teaspoon
Dijon mustard
1/2 teaspoon
lemon juice
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
3/4 cup
extra-virgin olive oil or vegetable oil
1/4 cup
Parmesan cheese, grated
2 tablespoons
red wine vinegar
1
clove garlic, peeled
1 teaspoon
Dijon mustard
1/2 teaspoon
lemon juice
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
3/4 cup
extra-virgin olive oil or vegetable oil
1/4 cup
Parmesan cheese, grated
Step 3 of 4
When processing is complete, select PUREE again. While the program is running, drizzle the olive oil through the small feed chute. When processing is complete, add the Parmesan cheese through the medium feed chute and PULSE until thoroughly combined. Scrape down the sides of the bowl as necessary.
2 tablespoons
red wine vinegar
1
clove garlic, peeled
1 teaspoon
Dijon mustard
1/2 teaspoon
lemon juice
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
3/4 cup
extra-virgin olive oil or vegetable oil
1/4 cup
Parmesan cheese, grated
2 tablespoons
red wine vinegar
1
clove garlic, peeled
1 teaspoon
Dijon mustard
1/2 teaspoon
lemon juice
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
3/4 cup
extra-virgin olive oil or vegetable oil
1/4 cup
Parmesan cheese, grated
Step 4 of 4
Serve over your favorite Caesar salad recipe. The dressing can be stored in an air-tight container in the refrigerator for up to a month.
