Caesar salad dressing
This is my husband's favorite salad dressing. I perfected the recipe over time to replicate an unforgettable table-side prepared dressing we had enjoyed years ago in a restaurant.
Servings: 12
Equipment
Ingredients
- 2 oz canned anchovies 8 fillets
- 3/4 cup olive oil mayonnaise
- 1 clove garlic minced
- 1/2 tsp Dijon mustard
- 4 tbsp lemon juice
- 1 tbsp white wine vinegar
- 3 oz freshly grated Parmesan cheese about 1 cup
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- Freshly ground black pepper
Instructions
- Drain the anchovies and chop them coarsely.
- With the back of your knife, mash together on your cutting board the anchovies, minced garlic and salt, until you get a nice paste.
- Place in a medium bowl, add mustard mayonnaise, lemon juice, vinegar, Parmesan, Worcestershire, and pepper. Whisk together until well blended. Taste and adjust seasoning to your taste if needed.
- Refrigerate until use (it tastes better after it has rested a bit and the flavors have blended together).
- Will keep a few days in the refrigerator.
Notes
If you have time to make your own mayonnaise, it is even better. However, if you are afraid of raw eggs or short on time, I find that Hellman’s olive oil mayonnaise is a pretty good substitution for home-made mayonnaise.
To serve, toss with fresh romaine lettuce, top with croutons (if you like them, I personally skip them…), extra anchovies (I do like these and don’t skip them), and shaved Parmesan.
Nutrition
Calories: 135kcal | Carbohydrates: 1g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 432mg | Potassium: 41mg | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 0.3mg
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