Caesar Salad Dressing

by Phoebe Green
Caesar Salad Dressing

In my travels through foodie blog land, I found lots of recipes for Caesar Salad Dressing. So I tried this one from a random recipe I saw online. It has turned out to be a favourite. 

Served over Romaine lettuce, with curls of Parmigiano Reggiano and a few croutons, add a few slices of grilled chicken, and you have a great summer meal. I like it with a grilled Rib Eye steak or a Kansas City Strip steak.

The only unusual ingredient is anchovy paste. It is sold in most grocery stores in the tuna aisle. Look for the little box with the tube in it. Store it in the fridge until you need anchovy paste again. You can also use a couple of anchovy fillets. The anchovies add a fresh, ocean saltiness to the caesar salad dressing. There is no fishy taste. Give it a try.

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