Ah, Caesar salad—my go-to when I crave something crisp yet creamy. I remember the first time I tried a homemade version; it was like a symphony of flavors. This dressing is the real star, with a punch of garlic, a hint of anchovy (trust me, it’s worth it), and that tangy lemon kick—perfect for drizzling over crunchy romaine.
Steps
- In a medium-sized bowl, combine minced garlic with anchovy paste, freshly squeezed lemon juice, Dijon mustard, and Worcestershire sauce. Whisk these ingredients together until they are well mixed.
- Gradually add mayonnaise and freshly grated Parmigiano-Reggiano to the garlic mixture. Sprinkle in salt and freshly ground black pepper, then whisk the ingredients until the dressing is smooth and consistent.
- Taste the dressing and make any necessary adjustments to suit your preference. Store the finished dressing in the refrigerator, where it will remain fresh for about a week.
Ingredients
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste
- 2 tablespoons freshly squeezed lemon juice (from one lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup high-quality mayonnaise, such as Hellmann’s Real
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Nutritional Values
Calories: 1840 | Fat: 190g | Saturated Fat: 10g | Carbohydrates: 10g | Sugar: 0g | Fiber: 0g | Protein: 20g | Sodium: 2960mg | Cholesterol: 130mg
FAQ
- How long does homemade Caesar salad dressing last in the refrigerator?
- Homemade Caesar salad dressing can be stored in the refrigerator for about a week.
- Can I replace whole anchovies with anchovy paste in the dressing?
- Yes, anchovy paste is an excellent alternative, especially if you prefer not to handle whole anchovies. It provides the necessary flavor without the need for additional preparation.
- Is it necessary to use imported Parmigiano-Reggiano?
- While you can use domestic Parmesan, imported Parmigiano-Reggiano from Italy offers a superior taste. Authentic Parmigiano-Reggiano will have its name embossed on the rind.
- Does this recipe contain raw eggs?
- No, this recipe uses mayonnaise as a base, eliminating the need for raw eggs, which are typically used in traditional Caesar dressings.
- What can I pair with this Caesar dressing for a main course?
- For a hearty meal, try pairing the Caesar dressing with grilled chicken for a delicious main course Caesar salad.
Tips
- Use anchovy paste instead of whole anchovies for convenience, particularly if you’re hesitant about using anchovies. It gives the dressing its classic flavor without the fuss.
- Opt for imported Parmigiano-Reggiano cheese rather than domestic Parmesan for a richer, more authentic taste. Check for the embossed name on the rind to ensure authenticity.
- Store the dressing in the refrigerator for up to a week, allowing you to prepare in advance and enjoy it fresh with your salads throughout the week.
- Adjust the seasoning to your preference after mixing all the ingredients. This ensures the dressing suits your taste perfectly.
Equipment
- Whisk – for mixing the ingredients together.
- Medium-sized mixing bowl – for combining the ingredients.
- Garlic press or garlic mincer – for mincing the garlic cloves.
- Citrus juicer – for freshly squeezing lemon juice.
