Name: Homemade Caesar Salad Dressing
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 small garlic cloves (minced); 1 teaspoon anchovy paste (found near the canned tuna in the supermarket); 2 tablespoons freshly squeezed lemon juice (from one lemon); 1 teaspoon Dijon mustard (I like the brand Maille); 1 teaspoon Worcestershire sauce; 1 cup mayonnaise (best quality such as Hellmann's Real); 1/2 cup freshly grated Parmigiano-Reggiano; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Homemade Caesar Salad Dressing

Michael

By Jennifer Segal, adapted from Gourmet magazineServings: Makes 1-1/3 cups (enough for about 10 starter salads)Servings: Makes 1-1/3 cups (enough for about 10 starter salads)Total Time: 10 Minutes My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right. Angela likes to add Salt Roasted Chicken. See link recipe below.

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Prep Time 10

Cook Time 10

Ingredients

2 small garlic cloves minced
1 teaspoon anchovy paste found near the canned tuna in the supermarket
2 tablespoons freshly squeezed lemon juice from one lemon
1 teaspoon Dijon mustard I like the brand Maille
1 teaspoon Worcestershire sauce
1 cup mayonnaise best quality such as Hellmann’s Real
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Caesar Salad best topped with Salt Roasted Chicken.