Caesar Salad Dressing
Makes 6+ servings
- Some Caesar dressing recipes call for Dijon mustard and/or red wine vinegar. I prefer the clear flavor combination of lemon, olive oil, garlic and anchovy.
- If you don’t have fresh garlic on hand, garlic paste from a tube can be substituted with very little taste difference. Garlic preserved in vinegar and water is different and is not a good substitute.
- Anchovy flavor is a fundamental part of Caesar dressing. Even if you don’t like to eat anchovy by itself, don’t omit anchovy altogether. Instead, use half the amount in the form of anchovy paste.
2 large cloves fresh garlic, peeled and minced (or 1, 1/2 tsp. garlic paste)
Juice from 1 large, fresh lemon, 1/4 cup
½ tsp. Worcestershire sauce
1 anchovy filet in oil, drained and finely chopped or 1 tsp. anchovy paste
2 egg yolks
3/4 cup mild extra virgin olive oil
Kosher salt to taste (at least ¼ tsp.)
Fresh ground black pepper to taste (at least ¼ tsp.)
- Put garlic, lemon juice, Worcestershire Sauce, anchovy or anchovy paste and egg yolks into a processor or blender and process or blend until mixture is completely blended and smooth.
- With the machine going, add olive oil gradually in a small stream until mixture thickens just enough to still be pourable, about 1 minute. Stop adding oil when the dressing thickens. Don’t worry if it gets too thick to pour; it can be thinned later with water and a whisk.
- Transfer the dressing to a large measuring cup or small mixing bowl and taste. Add salt and then pepper. If the dressing is too thick to pour, whisk water into it a teaspoon at a time until it is the consistency you want. Set aside until ready to toss onto salad (refrigerate if it is more than 30 minutes).