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.
- 2 tablespoons of mayonnaise
- 2 teaspoons of fresh lemon juice, add another teaspoon if needed
- 1/2 teaspoon of Dijon mustard
- 1 small garlic clove, minced or 1/2 teaspoon of minced garlic
- 1/2 teaspoon of Worcestershire sauce, add additional drops if needed
- 1 teaspoon of anchovy paste or 1 anchovy fillet, finely chopped
- 1/4 cup of extra-virgin olive oil
- In a small mixing bowl, blend the ingredients until well blended.
- Taste on a piece of lettuce, and then decide if you need to add a bit more lemon juice or Worcestershire or salt to taste. It may be used immediately or can be kept in the refrigerator for one day.
- Bring it up to room temperature before serving if you have refrigerated it.