Caesar salads are a restaurant classic and with good reason. It’s got simple enough ingredients and the dressing is absolutely delicious. Almost makes you forget you’re eating a salad! I do like to pad my Caesar salad with grilled chicken but I could never get behind the anchovy and raw egg part of the dressing! Which is why I’ve got a vegetarian recipe for you that’ll make you throw out that bottle of store-bought Caesar dressing lying in your fridge!
This might surprise you, but we’re going to use the Nutri-blend juicer to make our dressing today. The juicer has a removable cap which helps us slowly drizzle the oil into the other ingredients. You can also make this in the atta kneader attachment that comes with the Nutri-blend Bolt. Whichever attachment you use, the key is to introduce the oil slowly and not to over blend. I love that the Nutri-blend jars are transparent because it allows me to see the ingredients and lets me know when exactly I need to stop. This is crucial in a recipe such as this one since you can over blend resulting in a split mixture. As soon as you see that the dressing has emulsified, you can stop blending. In case your dressing does split, don’t panic. Allow it to sit for a few minutes until the oil comes to the top. Separate the oil and then add the rest of the dressing back into the blender. Blend while slowly drizzling the oil back into it until it emulsifies.
The Nutri-blend is perfect for every Indian household. It’s a powerful machine packed into a space-saving little machine that will fit perfectly on your kitchen counter. You can also get it in a host of colours that will brighten up your kitchen. My personal favourite is the new Nutri-blend Snowflakes in the loveliest shade of sky blue. The Nutri-blend Thunder is a 1000W machine that packs even more power. It also comes with a sipper lid and a storage lid. There’s something for everyone with the Nutri-blend.
While this dressing is primarily for Caesar salads, you can also use it for a variety of other dishes. It’s a great spread to use in sandwiches or burgers. It also makes for a great dip. Try tossing pasta in the dressing for a light yet flavourful entree. Caesar dressing can even be used to marinate meat before grilling. As for your Caesar salad, feel free to jazz it up with a few extra ingredients. I love adding olives to my salad for some extra flavour and I usually use two day old focaccia to make my croutons.
Makes: 1 cup of dressing
Time: 5 min
- 2 Tbsp Mayonnaise
- 1 Tbsp Dijon Mustard
- 1 ½ Tbsp Grated Parmesan
- 4 Cloves of Garlic
- 2 Tbsp Lime Juice
- 1 Tsp Worcestershire Sauce
- ¼ cup Olive Oil
- ¼ cup Neutral Oil (Vegetable oil)
- ½ tsp Salt
- ½ tsp Black Pepper
- Add the mayonnaise, mustard, parmesan, worcestershire sauce, salt, pepper and lime juice to the Nutri-blend juicer.
- Use a garlic press to mince the garlic cloves into the juicer.
- Blend until the ingredients have combined. If you have to, scrape the sides down to blend properly.
- Remove the plastic centre cap of the blender and with the mixer running slowly drizzle in the olive oil.
- Drizzle the rest of the neutral oil similarly. Do not overblend.
- If not using immediately, transfer to an airtight container and store in the fridge.
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.