In culinary school, we all had to complete one tableside dish. My assigned dish was Caesar salad. I made the dressing the old fashioned, French way by slowly whisking oil into egg yolks–with other flavorings like garlic and anchovies–in a large, wooden bowl. It’s honestly kind of fun to do it this way. But it takes patience–and not everyone feels great about working with raw egg yolks.
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Enter my creamy Caesar salad dressing recipe. This recipe uses prepared mayonnaise as the base which takes away most of the hard work. This is a super flavorful dressing and so easy to make that you’ll never buy a bottle again.
The real secret to this dish are the anchovies that add a ton of salty, umami flavor to the dressing. I love anchovies and always have them in the fridge–they lend a delicious depth of flavor to sauces of all sorts. A bit of fresh lemon juice, cracked pepper, and pecorino cheese also play tasty supporting roles.
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Make it a habit to keep a jar of this easy creamy Caesar dressing on hand. With it, you just need a head of romaine lettuce and a handful of croutons to easily whip up a crisp Caesar salad. Add grilled chicken or shrimp to make it a meal.
Creamy Caesar Salad Dressing
- ½ cup mayonnaise full-fat is best!
- 2 anchovy fillets very finely minced
- 2 cloves garlic grated on a microplane or very finely minced
- ½ lemon juiced
- 2 tbsp pecorino romano cheese finely grated
- 1 tsp freshly ground black pepper and more to taste, if you wish
- kosher salt to taste
- Combine the mayonnaise, anchovy fillets, garlic, lemon juice, pecorino romano cheese, and ground black pepper in a medium bowl. Whisk well to combine. Add a pinch of salt if needed (but remember, the anchovy and pecorino romano cheese lend salt to the dish, so don't over do it!)
- Use straight away or store in a well-sealed container (I like a mason jar) for 1-2 weeks.
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