Making your own Caesar dressing couldn’t be simpler. It might feel like a daunting task, but trust us, once you’ve cracked this easy salad dressing you’ll never buy a bottle of the store bought stuff again. This all time classic recipe is well worth 10 minutes of your time so you can transform normal salads into gob smacking yumminess.
Why stop at using this creamy delight in just salads. Try spreading over crusty bread to make a tantalizing chicken Caesar sandwich or adding a spoon or two to your pasta.
If this is your first time, you may have a few questions before you get started.
Do I have to use anchovies?
Yes! Making a Caesar dressing without anchovies is like having a bowl of cereal without the milk. They bring a salty, deep savory flavor that gives the Caesar dressing its unique taste. You won’t taste an ounce of fishiness – we promise!
Why do I have to add the oil so slowly?
Adding the oil slowly stops the dressing from splitting. The egg yolk acts as our emulsifier, which is a fancy word for keeping two or more liquids together. If you add the oil too quickly you will end up with an un-homogeneous mix in your bowl. Slow and steady wins the race.
Can I use a food blender instead?
Absolutely. If the notion of pouring and whisking at the same time scares you, why not try using a food blender. Instead of putting everything into a bowl, simply place into a blender, turn on and slowly trickle in the oil.
Can I tweak the seasoning at the end?
Go for it. It’s important to give your dressing a taste before serving. You might feel it needs a bit more saltiness from the parmesan, an extra crack of pepper or even some more acidity from a squeeze of lemon. Trust your taste buds and see what you think it needs.
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Makes:
2 – 4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
10
mins
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- Place the anchovies on a chopping board and finely chop. Next, add the crushed garlic to the board and bring the anchovies and garlic into a mound. Using the side of a chef’s knife with the blade at an angle, push the ingredients into the board. Move the knife back and forth until you achieve a paste-like texture.
- In a large bowl, add the garlic & anchovy paste, egg yolks, lemon juice and dijon mustard. Whisk together until fully combined.
- Trickle the sunflower oil into the egg mix making sure you continually whisk. (If you struggle to pour as you whisk, you can simply add 2 teaspoons of oil at a time and whisk well between each addition.)
- Finish by trickling and whisking in the olive oil. Add the parmesan and black pepper then mix until fully combined. You should have a thick, creamy, speckled dressing. Enjoy!
This will keep in the fridge in an air tight container for up to 2 weeks.
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