anchovy paste, black pepper, Garlic, Greek yogurt, lemon juice, lemon zest, mayonnaise, olive oil, Worcestershire sauce
Caesar salad is such a classic, that it is very difficult to improve on that classic. And you absolutely can, and should make the dressing from scratch in the classic mayonnaise style. But, every now and then, it’s good to have this little recipe in your apron pocket. Serve over romaine (grill the romaine…try it!) or other substantial leaf lettuce, torn into large bits. Add a goodly amount of freshly grated, highly flavored parmesan cheese, garlic croutons and pour on the dressing. One thing to remember is salt. Taste the parmesan. If it isn’t too salty, you may need to add salt to the salad or the dressing. I usually prefer to add it to the salad, because it allows for more flexibility.
I put all ingredients, except the oil into a 2 cup glass measuring cup. Then just whisk it up well. Please do not omit the anchovies or anchovy paste (unless you have a fish allergy, of course.). It adds depth of flavor, as savory aspect and helps corrects the salt. I usually pour into a jar, as I can just shake it up when I want to use it. And it store well that way and when The Goddess is at her laziest, she just puts the jar on the table. It works and she doesn’t have to!
Hail, Caesar! Salad Dressing
- 1/2 cup prepared mayonnaise (I use Hellmann’s® Light)
- 1/2 cup Greek-style plain yogurt
- 3-6 teaspoons fresh lemon juice (see NOTE)
- 1/2-1 teaspoon pressed garlic
- 2 teaspoons Worcestershire sauce
- 1-2 teaspoons anchovy paste (or 3-4 anchovy filets, mashed)
- 1/2 teaspoon freshly ground black pepper (use more if you desire)
- Grated zest of 1 small lemon (about 1 good teaspoon)
- 2 teaspoon excellent flavored olive oil
- Kosher salt, if needed
Toss the mayo, yogurt, lemon juice (start with the lesser amount), garlic, Worcestershire, anchovy paste, lemon zest and black pepper into a 2 cup bowl or cup measure. Whisk together until completely combined. Whisk in the oil. Pour into a container with a tight-fitting lid; refrigerate at least 4 hours. Can be made up to one week in advance.
NOTE: How much lemon juice you use depends on how sharp you like the dressing. I use the greater amount, as I like the dressing to have a “bite”. Use whole anchovies, mashed up, for maximum flavor.
Hail, Caesar! Salad Dressing Recipe©Marcia Lahens 2016. All rights reserved.
This dressing is also excellent on green beans, asparagus, grilled scallions; anything green, it seems. Honestly, you can schmear it on a sandwich, use it as a dip for French fries or on a baked potato..so scratch that “green” part, I guess.
This recipe doubles and triples easily. It keeps well, for at least a week. After that it tends to thin out a bit, but it still tastes great. You can’t beat a good Caesar, can you?