Cesar Salad Dressing

Recipe preparation mound anchovies garlic and salt on a cutting board.

Cesar salad dressing. This caesar salad dressing is always a hit. Caesar salad is always served with shavings or a shower of grated parmigiano reggiano cheese but it s important to have a little bit in the dressing as well evenly coating the leaves of romaine. Slowly whisk in olive canola oil until dressing.

1 teaspoon dijon mustard i like the brand maille 1 teaspoon worcestershire sauce. Prepare at least 4 hours in advance for best taste. Chill the dressing in the refrigerator until you re ready to use it for your caesar salad.

The traditional caesar salad dressing calls for raw egg yolks but that s just not really my thing so i prefer to just use mayonnaise because it still contains egg yolks and the oil needed but the egg yolks are pasteurized. Mince 3 cloves of garlic and combine in a small bowl with mayonnaise anchovies 2 tablespoons of the parmesan cheese worcestershire sauce mustard and lemon juice. Directions in a large wooden bowl using a wooden spoon mash chopped garlic cloves to a fine paste with salt.

The dressing 6 anchovy fillets packed in oil drained 1 small garlic clove kosher salt 2 large egg yolks 2 tablespoons fresh lemon juice plus more teaspoon dijon mustard 2 tablespoons olive oil cup vegetable oil 3 tablespoons finely grated parmesan freshly ground black pepper. Oil packed anchovy fillets drained. Freshly squeezed lemon juice.

So you still get a rich and creamy caesar salad dressing without using raw eggs. For extra presentation serve with croutons cubes of avocado flesh and grated parmesan cheese. 2 small garlic cloves minced.

Add anchovies and grind to a paste. 1 teaspoon anchovy paste found near the canned tuna in the supermarket 2 tablespoons freshly squeezed lemon juice from one lemon. Season to taste with salt and black pepper.