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.
- 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.
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.
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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