My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
Homemade Caesar Salad Dressing
By Jennifer Segal, adapted from Gourmet magazine
My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
Servings: Makes 1⅓ cups (enough for about 10 starter salads)
Total Time: 10 Minutes
INGREDIENTS
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (see note)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann’s Real
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
INSTRUCTIONS
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
- Note: Anchovy paste can be found near the canned tuna in the supermarket.
NUTRITION INFORMATION
- Per serving (10 servings)
- Serving size:About 2 tablespoons
- Calories:184
- Fat:19g
- Saturated fat:1g
- Carbohydrates:1g
- Sugar:0g
- Fiber:0g
- Protein:2g
- Sodium:296mg
- Cholesterol:13mg
