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.
- If you prefer a thinner dressing, add a tablespoon of water at a time and whisk until you reach your desired consistency.
- 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.
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