Homemade Caesar Salad Dressing
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.
- 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
- 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.