This Caesar salad dressing recipe is light and perfect. It is made with anchovies so it has a hint of fishiness to it. If you hate that you can omit the anchovy all together.
I use mayonnaise in this instead of raw egg because I am leery of feeding the family uncooked eggs. Commercial mayonnaise is loaded with acid and preservatives that can actually extend the life of salads by killing bacteria. The eggs that are used in making it are pasteurized to kill harmful bacteria.
One important thing with this recipe and all salad dressing recipes that include oil in them is to make sure you add the oil in a very thin drizzle and very slowly while you whisk. This will make sure that your dressing emulsifies and does not separate. So please be patient and don’t hurry this process.
This salad dressing will last you in the fridge in a closed container for two days so make sure to use it all once it is ready. You can use this salad dressing on just about any salad you like but it goes wonderfully with Romaine lettuce, parmesan cheese and croutons.
Here is what you need for this exquisite Caesar salad dressing recipe:
Makes about a cup of dressing
2 garlic cloves
2 fillets anchovies
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons freshly squeezed lemon juice
1/2 cup olive oil
Salt & Pepper
Mash the anchovy fillets and set aside. Mash the garlic cloves with 1 teaspoon coarse salt. I find that the easiest way to do this is by passing the garlic through a garlic press. I then mash it with the salt using the back of a spoon.
Place the mashed anchovies and garlic in a bowl. Whisk in the mayonnaise (most recipes call for raw egg or yolks but I prefer to use mayonnaise because of the possible perils of eating raw egg), the Worcestershire and the lemon juice. Add the olive oil very slowly into your bowl, whisking constantly, until you have a nicely emulsified salad dressing.
Refrigerate for up to 2 days. Serve and enjoy!