Tags

, , , , , ,

Homemade Caesar Dressing

We love Caesar Salad.  For these reasons.  Homemade Croutons and Caesar Dressing.  I’m just being honest.  Yes, we enjoy the lovely crunch of romaine lettuce, and the nutty saltines of fresh shaved Parmesan cheese.  We even add warm boiled eggs, which are incredible on this salad.  But it all comes back to the Homemade Croutons and Caesar Salad Dressing.

For us, it’s always been Cardini’s Original Caesar Dressing.  In fact, I felt a bit foolish even bothering to make my own Caesar dressing.  But as I continue down this foodie path I find myself stepping up to ‘the challenge’ on more and more occasions.  And if I am ever stranded on a ‘fresh food only’ deserted island I want to be prepared.  And I will want Caesar Dressing.

Homemade Caesar Dressing

Recipe Note:  We’ve found buying anchovy paste vs. anchovy fillets is more versatile.  It comes in a tube and can be stored in the refrigerator for several months after opening.  Anchovy paste adds a complexity to dishes, and in the case of Caesar dressing it’s essential.  You’ll find it sold at most Whole Foods Markets or specialty stores.  1/2 tsp. anchovy paste = 1 anchovy fillet.

Recipe Note2:  My plan was to follow a recipe from Food Network pretty closely.  Because, even though I know what Caesar Salad Dressing should taste like, this was my first attempt.  Well, things didn’t go quite according to plan.  There’s really no other way to put it, I forgot to add the vinegar and since the lemon was optional I didn’t use it.  My adapted version was so stinking unctuous (the kind that makes your husband declare this is the only salad dressing he ever wants to have from now on, ever)…that I have modified the recipe.

Caesar Salad Dressing
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 6 cloves garlic, minced
  • 1 tsp. anchovy paste (or 2 anchovy fillets)
  • 1 Tbl. Dijon mustard
  • 2 Tbl. mayonnaise
  • ½ cup olive oil
  • kosher salt & pepper
Instructions
  1. Combine garlic, mustard, mayonnaise, and anchovy paste in a blender or small food processor and mix thoroughly. In a slow stream add olive oil through the hole in lid. Scrape down sides of bowl. Season with salt, pepper to taste.
  2. Refrigerate unused portion for up to 7 days.

 

16,474 total views, 1 views today

Print Friendly, PDF & Email
(Visited 663 time, 1 visit today)