In the Kitchen: Caesar Salad Dressing

I love this salad dressing. It is light but packs quite a punch. Once I made it with 4 drops of Tabasco sauce and Josh and I almost died. So be careful with the Tabasco. This is adapted from a recipe at and we use it all the time. Grill some chicken, cut romaine, make salad. Repeat.

3 to 4 medium garlic cloves – crushed
1/4 (scant) cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce
2 to 3 drops Tabasco sauce
1 tablespoon anchovy paste
1/4 cup fresh grated imported parmesan cheese
1 cup virgin olive oil
garlic croutons
In a food processor or in a large bowl, whisk together garlic, lemon juice, salt, pepper,Worcestershire sauce, Tabasco, anchovy paste and cheese until well blended and salt is dissolved.

With motor of food processor running, or whisking constantly, add the oil in a thin stream until it is incorporated.

Dressing should have a light, mayonnaise-like consistency. Makes about one cup.

Refrigerate until needed.

To serve, place a little dressing in the bottom of a large salad bowl. Place romaine lettuce on top, sprinkle on about half of the cheese, a few tablespoons (or to taste) of dressing and toss. Add more dressing if desired, the remaining cheese and sprinkle on croutons. Serve immediately

Imported freshly ground parmesan makes all the difference here.


2 thoughts on “In the Kitchen: Caesar Salad Dressing

  1. Excited about this, as we have your leftover anchovy paste in the fridge still (do you think it’s still good?)!!!! Miss you guys like crazy!!! Wish you were here to celebrate Brock and Cora’s birthdays (tomorrow and in 2 weeks…ay-yi-yi!)

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