Caesar Salad Dressing
I don’t eat salad much, especially in the winter. To me it’s more of a warm weather kind of food. A nice crisp cold salad just seems right when it’s super hot out, but not when it’s 20 degrees out. Maybe diet resolutions should really start in June, not January. I could maybe get behind that. It’s so much easier to eat healthy in the spring and summer months when fruit and veggies are fresh locally, when you aren’t constantly craving warm comfort food that may or may not frequently be loaded up with melted cheese. It’s just how it is.
However, when I do eat salad it’s usually with one of two dressings… Italian or Caesar. I almost always like a ton of it too, or extra on the side. If it’s done wrong, the poor lonely leaves on the bottom are bare. Totally dressingless and that’s not right or tasty. Everything is wrong with that. And while we’re on the topic of wrong… the idea of leaves seems wrong too but I’ll put that aside for now since we already established that salads are rare in the winter.
Clearly we’ll need to discuss this in further detail come spring. But until then, enjoy this extremely easy homemade Caesar dressing recipe. It’s creamy and nearly perfect. If I’d thought of it beforehand, I’d totally have added some red pepper flakes. I think it might have given the dressing the extra kick it needed, or more just what I was looking for. It’s okay without it, but an extra punch is almost always nice.
While you can use either anchovies or anchovy paste for this recipe, both should be located near the canned seafood. If not, check by the salad dressing as I’ve heard that’s another possible location. If using anchovies, use 3 in place of the 1 1/2 tsp anchovy paste.
Caesar Salad Dressing
- 1 1/2 tsp anchovy paste
- 2 cloves garlic, peeled and smashed
- 1 large egg
- 2 1/2 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 C olive oil
- Add all ingredients, minus the olive oil, to a food processor or blender and process until combined. With machine running on low, slowly drizzle olive oil in. Continue processing until smooth. Transfer to a clean container or use immediately. Dressing may be stored in the refrigerator for up to 3 days.