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Creamy Caesar Dressing [UPDATED]
Published 10:57am Thursday, September 13, 2012 Updated 10:57am Thursday, September 13, 2012
My favorite salad dressing, hands down, is Caesar dressing. I’m not particular if I am eating a “classic” Caesar salad or not, it’s all about the dressing for me. I prefer to make my own salad dressings but have never found a Caesar recipe that I really liked — until now! And where, you might ask, did I finally unearth this historic find? In my brother’s kitchen! While visiting my brother, Curt, Caesar salad was on the menu and there he was, making his own and it was amazing! He graciously shared the recipe and also gave me “permission” to share it here. You rock, big bro!
Here are a few “tips” for making a Caesar salad that will rival any you have had at your favorite restaurant.
• Don’t be afraid of the anchovies as they are one of the main flavor points of Caesar dressing.The tubes of anchovy paste are convenient since you don’t have to deal with leftover anchovies.
• My favorite lettuce for Caesar salad is romaine — it has flavor, crunch and beautiful color variety.
• Toss the cut up romaine with the dressing so all the leaves get well coated with the dressing. Plate the dressed lettuce and then add any other ingredients you wish on the salad. Enjoy!
Creamy Caesar Dressing
1/3 cup mayonnaise (reduced fat works fine)
1/3 cup sour cream (reduced fat works fine)
1/4 cup freshly grated Parmesan (finely grated)
2 tsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
1 clove garlic, finely chopped
2 anchovy filets or 2 T. anchovy paste
Whisk all ingredients until blended. It will be very thick. Thin with water to your preference.
