As I leave France and continue my adventures in Italy, I thought ‘let’s post that Caesar dressing recipe’ invented by Italian, Caesar Cardini, when he lived in Mexico. One of the many reasons I write this blog is to have a one-stop shop for some of my favorite recipes. Yes, it’s very self-serving … LOL! Sure, I do have lots of recipes printed out, but the ones on here are the repeat ones I use over and over, that I hate searching for in my jumble of papers. It’s also helpful when someone asks for a recipe I’ve made. Eventually I’ll have them bound into a recipe book for my kids and grandkids to have (assuming they even want them…LOL!) Well, this is my favorite Caesar salad dressing recipe, so I never have to search again.
Dressing
2 garlic cloves (I use TJ’s frozen)
1 tsp. Anchovy paste
2 TBS freshly squeezed lemon (I use bottled if I don’t have lemons)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayo (I like the TJ’s brand)
1/2 cup grated Parmigiano-Reggiano
salt and pepper to taste
This makes quite a bit, so if I’m just making it for 4-6 people as a side salad I will halve this recipe.
Just throw all the ingredients into a mason jar, shake it vigorously and that’s it. I’m not a fan of over-dressed salads that can get mushy, so I drizzle it over, toss and add more bit by bit until it’s perfect. Toss with the following …
1 bag cut up romaine
1 bag Fresh Gourmet deli-style croutons (these are the best in my opinion, but I’ve also used Cardini (the inventor of the Caesar salad) gourmet cut. Basically not the one in the box that tastes artificially seasoned)
shredded or shaved Parmesan (or some of the Parmesan/reggiano you have from the dressing)
You cannot direct the wind, but you can adjust the sails!
