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"Hunger is the best sauce in the world."--Cervantes

Caesar Salad Dressing Recipe

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This recipe for Caesar Salad Dressing is from The Venturato Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small garlic cloves, minced
1 tsp. anchovy paste (don't leave out) (found near the tuna fish)
2 T freshly squeezed lemon juice
1 tsp. Dijon mustard (Maille)*
1 tsp. Worchestershire sauce
1 cup mayo (Hellman's Real)*
1/2 cup freshly grated Parmigiana-Reggiano
1/4 tsp. salt
1/4 tsp. freshly ground pepper

*recommended
Directions:
Directions:
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayo, Parmigiana, salt and pepper and whisk until well combined. Taste and adjust to you liking. The dressing will keep well in the fridge about a week.
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
My mother was famous for her Caesar Salad. She would, most likely, be appalled by this recipe as it uses mayo instead of the traditional raw egg. I think it's safer to use the mayo and I think this is very tasty. We used it at Peter and Kendall's engagement party.

 

 

 

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