You can of course buy Caesar salad dressing but why eat industrial chemicals when you can really impress your dinner date by making the dressing from scratch. The main thing that separates option (a) from option (b) is the use of anchovies versus capers. While both are Italian and make a great dressing, if you really to take your dressing up an notch in quality over industrial Caesar salad dressing, use the anchovies.
Ingredients
- 2 Garlic cloves
- 4 Anchovies – can substitute 3 TBL capers
- 3 oz Olive Oil
- 1 Egg yolk
- 2 TBL Parmesan cheese – grated
- 2 TBL Lemon juice
- 1 TBL Dijon mustard
- 0.5 tsp Worcestershire sauce
- Cracked pepper to taste
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Make a paste by crushing the garlic cloves with the anchovies (or capers).
- Mix in the Dijon mustard, egg yolk, Worcestershire sauce, and lemon juice.
- Whisk in olive oil until fully incorporated into the dressing.
- Add grated Parmesan and cracked pepper.
- Mix dressing until smooth and fully emulsified.
- Rest in for a few minutes or if in the fridge if not using until later.
Note: You can also try a creamy Caesar salad dressing to shake up your life.
