I know it will sound really, really boring to a lot of people – but I love a good caesar salad. A good caesar dressing contains many of my favorite things: garlic, parmesan cheese, lots of acidity (lemon juice and vinegar), and a good bit of salt (from salt itself, and also salty anchovies). A few years ago I started making my own caesar dressing, and despite the fact that I often forget about it for long stretches of time, it’s one of my very favorite things to make. A giant pile of romaine, topped with garlicky homemade croutons, big shavings of parmesan cheese, and delicious caesar dressing? Yes, please!
Homemade Caesar Dressing
makes about 1 – 1.5 cup
1 T anchovy paste*
2 T whole grain mustard
2 t worcestershire sauce
2 cloves of garlic
2-3 T red wine vinegar
juice of one lemon
zest of half a lemon
1/2 c freshly grated parmesan cheese
healthy pinch of salt
lots of freshly ground black pepper
1/4 cup olive oil
*Do not be afraid of anchovy paste. It is not fishy in the least, and it just adds a nice salty nuttiness to the dressing (this is coming from someone who hates anything even REMOTELY fishy). You can buy it in a tube, near the canned tomato products – it’ll usually be alongside tomato paste in a tube, crushed garlic in a tube, etc. Just do it, and thank me later.
Add all ingredients (except olive oil) to a blender (or a tall cup, if you’re using an immersion blender). Blend until everything is well-combined (scrape down the sides, and make sure all the garlic has been blended), about a minute.
With the blender (regular or immersion) running, slowly drizzle in the olive oil. Once it’s all been added, give the dressing a taste to check for seasoning. Adjust as necessary, and blend once more.
Toss with chopped romaine, croutons of your choice, some shavings of parmesan cheese, and some grilled chicken if you’re making a meal out of it. Enjoy! (This dressing will last in the fridge, in an airtight container, for about a week.)
I realize anchovies look creepy, but they TASTE delicious,