Caesar Salad Dressing

In my travels through foodie blog land, I found lots of recipes for Caesar Salad Dressing.  I tried this one from Deb over at Smitten Kitchen.  It has turned out to be a favorite.  Served over Romaine lettuce, with curls of Parmigiano Reggiano and a few croutons.  Add a few slices of grilled chicken and you have a great Summer meal. I like it with a grilled Rib Eye steak or a Kansas City Strip steak.

The only unusual ingredient is anchovy paste.  It is sold in most grocery stores in the tuna aisle.  Look for the little box with the tube in it.  Store it in the fridge until you need anchovy paste again.  You can also use a couple of anchovy fillets. The anchovies add a fresh, of the ocean saltiness to the dressing.  There is no fishy taste.  Give it a try.

Caesar Dressing
by Deb at Smitten Kitchen

In a small mixing bowl, blend the following with a whisk:

2 Tablespoons mayonnaise
2 teaspoons fresh lemon juice, add another teaspoon if needed
1/2 teaspoon Dijon mustard
1 small garlic clove, minced or 1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce, add additional drops if needed
1 teaspoon of anchovy paste or 1 anchovy fillet, finely chopped

Next, whisk in the following:

1/4 cup extra-virgin olive oil

Whisk until well blended.  Taste on a piece of lettuce and then decide if you need to add a bit more lemon juice or Worcestershire or salt to taste. May be used immediately or can be kept in the refrigerator for one day.  Bring up to room temperature before serving if you have refrigerated it.  Makes about 1/2 cup.

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