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 fine
- 1/2 tsp Dijon mustard
- 4 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1.5 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.
- 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.
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
Nutrition Facts
Caesar salad dressing
Amount per Serving
Calories
122
% Daily Value*
Total Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Cholesterol
13
mg
4
%
Sodium
382
mg
17
%
Total Carbohydrate
1
g
0
%
Dietary Fiber
0.03
g
0
%
Total Sugars
0.3
g
0
%
Protein
3
g
6
%
Vitamin A
43
IU
1
%
Vitamin C
2
mg
2
%
Vitamin D
0.1
µg
1
%
Calcium
45
mg
5
%
Iron
0.3
mg
2
%
Potassium
46
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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