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Caesar Dressing
1 Cup Mayonnaise – I always use Best Foods (Hellmann’s)
2 Tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 clove garlic minced
Anchovy paste. (I use about a ½ inch of paste)
2 Tablespoons freshly grated Parmesan Cheese,
preferably Parmigiano-Reggiano
1 Tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
In a bowl, combine the mayonnaise, olive oil, salt, pepper, garlic, and anchovy, Parmesan, lemon juice and Worcestershire sauce. Wisk until smooth. Taste and adjust the seasoning. Refrigerate.
I always start with a small or medium clove of garlic and taste. You can always add more if needed.
Toss with Romaine lettuce and croutons just before serving. The left over dressing keeps nicely in the refrigerator for about a week.
Enjoy
1 Cup Mayonnaise – I always use Best Foods (Hellmann’s)
2 Tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 clove garlic minced
Anchovy paste. (I use about a ½ inch of paste)
2 Tablespoons freshly grated Parmesan Cheese,
preferably Parmigiano-Reggiano
1 Tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
In a bowl, combine the mayonnaise, olive oil, salt, pepper, garlic, and anchovy, Parmesan, lemon juice and Worcestershire sauce. Wisk until smooth. Taste and adjust the seasoning. Refrigerate.
I always start with a small or medium clove of garlic and taste. You can always add more if needed.
Toss with Romaine lettuce and croutons just before serving. The left over dressing keeps nicely in the refrigerator for about a week.
Enjoy
