Caesar Salad Dressing
Published June 26, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2garlic cloves
- 4oil-packed anchovies, drained
- 1cup mayonnaise
- ½tablespoon Dijon mustard
- ½tablespoon Worcestershire sauce
- ¼cup lemon juice (from 1 to 2 lemons), plus more to taste
- ¼cup finely grated Parmesan
- Salt and black pepper
Nutritional analysis per serving (12 servings)
151 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 213 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Finely mince the garlic cloves. Mince the anchovies: Stack them on top of each other and run your knife down lengthwise, then bunch them up and chop again. Repeat this process until the anchovies are a slightly chunky paste.
- Step 2
Add the garlic and anchovies to a medium bowl, and follow with mayonnaise, mustard, Worcestershire sauce, lemon juice, Parmesan and 2 tablespoons coarsely ground black pepper. Whisk well, then taste and add salt or lemon juice as desired. Store in an airtight container in the fridge for up to four days.
Private Notes
Comments
Anchovies are not something I use every day in my kitchen, so opening up a tin to get the four fillets called for in this recipe would pose the problem of what to do with the rest. Anchovy paste in a tube to the rescue! Two teaspoons of anchovy paste can be substituted for the four minced fillets (per America's Test Kitchen), and the rest of the tube can be capped and stored in the refrigerator where it will keep for months (per Bon Appetit).
Add 1tsp red wine vinegar and a tablespoon of olive oil. It makes a world of difference.
Roughly chop the garlic cloves and anchovies. Put dressing ingredients into immersion blender mixing container and blitz till smooth. If raw garlic is too 'explosive' in your gut, double the amount of garlic, but put it into a microwave-proof custard cup, barely cover with water, and zap for 40-60 seconds until it just starts to look translucent. It will have a milder flavor, and not be so hard to digest.
Just an observation: This is nearly identical to a recipe that appeared in Bon Appetit February 1996 called An Even Greater Caesar. This has been a staple in our house for 30 years. Delicious! Tip to W.W. re: what to do with the rest of the can... 1) sneak a couple extra into the recipe (shh) and snack on the rest, 2) jarred instead of canned and put the leftover anchovies in the fridge (but sneak a couple of those into this, too. shhh). :-)
Made adjustments to make this like our favorite pizza restaurant: - Used kewpie mayo, as it’s more eggy than Hellman’s, reduced to about 3/4 cup - Increased garlic to 3-4 cloves (ours were more mild) - Increased anchovies to 6+ - Doubled mustard - Doubled worcestershire - Increased lemon to 1/3 cup - Used pre-grated parm in a bag (granulated style) - Added LOTS of freshly ground pepper I also added homemade croutons: - Cut up a crusty loaf into 3/4 inch cubes - Toss generously with olive oil, kosher salt, garlic powder - Roast in 350 degree oven until toasted and still slightly chewy, 10 mins or fragrant When tossing salad: - Be generous with dressing and croutons - Add lots more parm! Enjoy!!
Has anyone had luck subbing in sardines?