This is by far the most amazing homemade caesar salad dressing I have ever eaten. There may be a lot of ingredients to it, but you MUST try it. Although, if you do not like garlic you probably won’t like this recipe. I on the other hand LOVE garlic and have also made this recipe for a chicken marinade and WOW!
My favorite salad for this dressing would be Kale with shaved almonds on top and slices of parmesan cheese.
You can try it with all different kinds of salad, till you find out which one you like best or just mix it up.
For the chicken marinade, make your dressing, place your chicken in a ziplock bag, add all the dressing inside. Then close the bag make sure there is no air. Then place it in the fridge till you are ready to cook it. Cook for 45minutes at 375 degrees or until chicken is tender and cooked.
Ingredients
- 1 Egg
- 2 Cloves of Garlic
- 3 Tbsp of Red Wine Vinegar
- 1 Tbsp of Lemon juice
- 2 Tsp of Dijon Mustard
- 1/2 Tsp of salt
- 1/4 Tsp of Pepper
- 1/4 Tsp of Worcestershire sauce
- 1/4 Cup of Parmesan cheese
- 1 Cup of Olive oil
Instructions
- Mix all ingredients together in a blender except for your oil.
- Start your blender and gradually add your oil, until fully combined.
- Mix on high for 30 seconds to make sure everything is well combined.
- Ready to serve.
Notes
Any remaining dressing can stay in the fridge for a maximum of 4 days, in a airtight container.
