Caesar Salad Dressing

5 (1)

Caesar Salad is thought to be the creation of Italian immigrant Caesar Cardini at his restaurant in Tijuana during the 1920s. He tossed the salad table-side for a dramatic flair, and that has become the standard in finer restaurants. While there are many versions, the main ingredients are romaine lettuce, parmesan cheese and croutons. I like to add bacon bits to mine. But the star of the show is the dressing. The original dressing did not include anchovies but once the recipe hit state-side, people started adding anchovies. I do not add them because I think anchovies are nasty and the Worchester sauce adds that umami taste that is found in the small, common forage fish.

The dressing is so easy to make. Here is how I make it in minutes for about a cup of dressing. Into a blender, add 1/3 cup of good mayonnaise, 2 teaspoons of Dijon mustard, 2 medium garlic cloves finely chopped, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoons of white wine vinegar, 1-2 teaspoons of Worcestershire sauce, and a dash of salt and pepper. Blend until well mixed. With the blender on the lowest speed, slowly pour ½ cup of vegetable oil through the hole in the top of the blender lid. Very slowly so the dressing has a chance to emulsify. Then add a heaping ½ cup of freshly grated parmesan cheese and pulse several times to make sure it is fully incorporated. (Never buy pre-grated cheese. Never.) Taste and adjust seasonings accordingly.

And that is it. With most of these ingredients in your pantry already, you could have Caesar Salad anytime. Enjoy!