ceasar salad dressing

Though most people buy Caesar salad dressing in a bottle, homemade is incredibly easy to make and tastes so much better than store-bought. There are many variations but this rich and creamy version is the one my whole family loves. It’s not too garlicky and not too fishy — it’s just right.

Unlike authentic Caesar dressings which are made with olive oil and thickened with raw eggs, this one has a mayonnaise base, which means no raw eggs so you don’t have to worry about giving it to your kids. And speaking of kids, mine love this dressing so much that they’ve learned to make it themselves. They don’t even wait for me to make a salad; while I cook dinner, they sit at the kitchen table with a big head of romaine and dip the leaves in.

HOW TO MAKE CAESAR SALAD DRESSING

Begin by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper. That’s all there is to it.

The dressing will keep well in the fridge for about a week. For a main course Caesar, try pairing this with my Grilled Chicken with Lemon, Garlic & Herbs. Enjoy!

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

instruction:

1. 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.

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