Caesar salad is quite arguably a staple dish in the North American diet. You really can’t go wrong with a classic caesar salad; I would wager even the pickiest vegetable eaters make an exception for caesar salad.
The thing about caesar salad that truly makes it so delicious is the dressing. And, there is a lot of debate regarding which ingredients are required to make the best version of this dressing possible; some folks prefer it to be super garlicy, and others prefer to pick up on a fishy undertone.
Due to the mixed opinions pertaining to how to go about making the best version of this dressing sent from angels, I thought I would see if I could find a recipe that offers the perfect balance to please any caesar salad connoisseur. This recipe comes from onceuponachef.com.
“Homemade Caesar Salad Dressing
“By Jennifer Segal, adapted from Gourmet magazine
“My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.Servings: Makes 1-1/3 cups (enough for about 10 starter salads)Total Time: 10 Minutes
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann’s Real
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
“In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week,” the recipe states.
I’ve had my fair share of different versions of this coveted dressing, and this one from Jennifer Segal seems to encapsulate all of the core components that encompass caesar salad dressing. Give it a try.