Creamy Caesar Dressing for Salad
Recipe adapted from Steven Raichlen's BBQ USA
The genius of this dressing lies in combining seemingly discordant ingredients — garlic, anchovies, sharp Parmesan cheese — into a harmonious whole.
1 clove garlic, minced
2 anchovy fillets, rough chopped, or 2 teaspoons anchovy paste
1 tablespoon Dijon mustard
3 tablespoons mayonnaise
1/3 cup freshly grated Pecorino-Romano cheese (about 1-1/2 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice, or more to taste
2 teaspoons Worcestershire sauce
Sea salt and freshly ground black pepper to taste
Step 1: If using a blender, add all of the ingredients and puree to a smooth creamy dressing. Correct the seasoning, adding salt and pepper to taste.
Step 2: If using a food processor, add the garlic, anchovy, mustard, mayonnaise, and cheese and grind to a paste. Gradually work in the olive oil, lemon juice, Worcestershire sauce, and salt and pepper to taste.
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Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the […]
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