Caesar Salad DressingMy family loves Caesar Salad. I can’t believe I had not made my own Caesar salad dressing all these years. The store bought version was either too salty, or too tangy, or too thick, hardly any anchovy taste…
The dressing is very easy to make, just put everything in food processor and done! This recipe I got from Once Upon A Chef is very simple. Like the author said, “… rich and creamy… It’s not overly garlicky or fishy– it’s just right.” I made some modifications to the recipe but overall still in the loop. The dressing still tastes finger licking GOOD….
Caesar Salad DressingCaesar Salad Dressing (adapted from Once Upon A Chef, yields 1 1/3 cups)
Ingredients:
2 cloves garlic, chopped
5 anchovy strips, roughly cut into pieces
2 tbsps freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce– see note below
1 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
Method:
Put all ingredients in a food processor, blend until well combined. Keep dressing in a clean glass jar, and use clean spoon to take out dressing each time.
Regina’s Note:
- Worcestershire sauce: I don’t use it so I don’t have it at home. My substitute is chinese black rice vinegar, which is tangy with a sweetness to it. Regular vinegar will be too tart.
- Prepare the dressing in advance will bring out the flavor of anchovy later.
- The more cheese you add the thicker the dressing.
- The author said dressing will keep for about a week in the fridge, but my dressing was still good until we finished it (3 weeks maybe?). Just use a clean spoon each time when you take dressing out of the glass jar.
Queen of the Chennaults 