There are lots of Caesar Salad Dressing recipes out there. I’ve tried a lot of them. I keep coming back to one that’s close to the original (or what’s thought to be the original). There are two issues with creating a Caesar Dressing that mimics the original recipe:
One, it used a coddled egg (an egg submersed in boiling water for 1 minute) which most people- including me- don’t want to deal with. Some recipes try to use sour cream or yogurt to recreate the creaminess from the eggs, but I choose to use our homemade mayonnaise, which is egg-based so seems closer to the original idea.
Second is the issue of anchovies vs. Worcestershire.
A reading of the history of the dressing and salad’s origins reveals that Caesar Cardini only used Worcestershire sauce for a hint of anchovy flavor, but that his brother expanded the recipe a few years later to include actual anchovies.
You know what? I don’t particularly like all the ingredients in Worcestershire sauce (one of which is HFCS), and if I want a hint of anchovy flavor, I can just add a bit of anchovies to the dressing. I like to buy a tube of paste so I can add just the amount I want and not have to worry about leftovers from a can.
This is personal preference, though, and the recipe I’ve come up with allows for either- just in case we’re in the mood for Caesar Salad and I don’t have anchovies in the house (remember how we use what we have here at An Oregon Cottage?).
We’ve talked about how simple salad dressings are, and this is no exception. Put all the ingredients into a blender or food processor. Pulse until the garlic is minced and everything blended.
Add the oil as the motor is running to emulsify the dressing.
Bottle and use. Yep. That’s it.
Classic Caesar Salad Dressing
- 1/4 c. mayonnaise (preferably homemade)
- 2 Tb. lemon juice
- 3 cloves garlic
- 1/3 c. Parmesan (adds more body to the dressing- you can omit if you only want it on the salad)
- 1 tsp. anchovy paste or 1-2 anchovy fillets ( OR 1 tsp. Worcestershire sauce)
- 1/2 tsp. cracked black pepper
- salt to taste (usually don’t need)
- 1/2 to 3/4 c. olive oil (start with less and add more if desired)
- NOTE: if I’m using anchovies, I’ll add a drizzle of honey to the dressing to cut the acidity- no need for it if using Worcestershire as it has molasses and HFCS)
- Place the first six ingredients into the bowl of a food processor or jar of a blender. Blend until garlic is chopped and all is combined.
- With motor running, add the oil in a stream to let the dressing emulsify together. Add honey, if using, and salt to taste and blend again.
- Store in refrigerator.
Makes about 1 cup. [/recipe]