This classic Caesar dressing, with Parmesan cheese and Dijon mustard is great with baby gem lettuce and croutons. Alternatively use as a coleslaw dressing or as a sauce for pasta.
Shake well before use. Once opened refrigerate and consume within 2 months.
Make Caesar Pasta by toasting some flaked almonds in a frying pan, toss through cooked pasta - penne or conchiglie - with some crispy prosciutto or Parma ham, olive oil, parsley and seasoning. Stir in 4 tablespoons of Mary Berry’s Caesar...
INGREDIENTS: RAPESEED OIL, WATER, SUGAR, WHITE WINE VINEGAR, DIJON MUSTARD (WATER, BLACK MUSTARD SEEDS, VINEGAR, SALT), FREE RANGE EGG YOLK, WORCESTER SAUCE (BARLEY MALT VINEGAR, WATER, BLACK TREACLE, SALT, ONION, NATURAL TAMARIND FLAVOURING, SPICES, GARLIC POWDER, LEMON OIL), PARMESAN CHEESE (MILK)(2.5%), CONCENTRATED LEMON JUICE, SALT, GARLIC PURÉE, YELLOW MUSTARD SEEDS, CRACKED BLACK PEPPER, STABILISER: XANTHAN GUM; COARSE BLACK PEPPER, GARLIC POWDER.
For allergens, including cereals containing gluten, see ingredients in bold. Contains no artificial flavourings or preservatives.
TYPICAL VALUES - PER 100ml
ENERGY - 1876kJ / 455kcal
FAT - 44g
OF WHICH SATURATES - 15.8g
CARBOHYDRATE - 12.3g
OF WHICH SUGARS - 11.6g
FIBRE - 1.8g
PROTEIN - 2.3g
SALT - 1.41g
"My classic dressing for Caesar salads, creamy and full flavoured. "