Directions:
- In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
- To prepare ahead: Caesar Vinaigrette will keep up to 10 week, refrigerated, in a covered container.
- From Wolfgang Puck's Pizza, Pasta and More! Recipe courtesy of Wolfgang Puck,(C) 2000. Reprinted by arrangement with Random House Value Publishing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.88 Kcal (431 kJ) | ||
| Calories from fat | 55.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 9% | |
|---|---|---|---|
| Cholesterol | 92.84mg | 31% | |
| Sodium | 322.38mg | 13% | |
| Potassium | 108.9mg | 2% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.32g | 1% | |
| Protein | 8.17g | 16% | |
| Vitamin C | 11.1mg | 18% | |
| Iron | 0.9mg | 5% | |
| Calcium | 165.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 145.14 Kcal (608 kJ) | ||
| Calories from fat | 78.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 9% | |
|---|---|---|---|
| Cholesterol | 130.97mg | 31% | |
| Sodium | 454.79mg | 13% | |
| Potassium | 153.63mg | 2% | |
| Total Carbs | 6.17g | 1% | |
| Sugars | 1.53g | 4% | |
| Dietary Fiber | 0.45g | 1% | |
| Protein | 11.52g | 16% | |
| Vitamin C | 15.6mg | 18% | |
| Iron | 1.2mg | 5% | |
| Calcium | 233.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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