We blog about this recipe here.
Caesar Salad Dressing
The dressing needs lots of tasting as you make it. Maybe more than 3 anchovies? A little more lemon? Less garlic? And as suggested by Alison Roman, I used fried and salted panko crumbs instead of bread cubes to top the salad.
- 2-3 cloves garlic, minced
- 3/4 c mayonnaise
- 6 T grated Parmesan cheese, divided
- 3-4 anchovy fillets, minced
- 1-2 T lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp black pepper
- 1/4 c olive oil
- Diamond kosher salt, to taste
- a few drops of Tabasco (optional)
Add all of the ingredients except the olive oil to a small bowl and mix well to combine. Then whisk in the olive oil. Add salt if needed. And the Tabasco, if you want a touch of spice. If the dressing is a little too thick, add a teeny amount of water and mix it in. You want the dressing to be the consistency of heavy cream.
Traditionally, serve this over romaine lettuce sprinkled with the remaining Parmesan cheese – and croutons.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.