A lighter, brighter option for all you Caesar salad lovers.
Recipe information
Total Time
5 minutes
Yield
Makes about ⅔ cup Servings
Ingredients
2
lemons
4
anchovy fillets packed in oil, drained, finely chopped
½
cup olive oil
¼
teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.
Step 2
Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.
Step 3
DO AHEAD: Dressing can be made 4 days ahead. Transfer to a jar; cover and chill.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 105