Caesar Salad Dressing

Name: Caesar Salad Dressing
Cuisine: South African
Ingredients: 3 Cloves Garlic; 6 Anchovy Fillets; 2 Tablespoons Dijon Mustard; 2 Egg Yolks; 3 Tablespoons Lemon Juice; 1/2 Teaspoon Salt; 1/2 Teaspoon Freshly Ground Pepper; 1/4 cups Freshly Grated Parmesan; 1 Teaspoon Worcestershire Sauce; 1/4 Cup Canola Oil; 1/4 Cup Olive Oil; 1/4 Cup Water

Inge @ingethirion

Worcester

#justblendit

I am a sucker for a caesar salad, but not a fan of shop-bought dressings. (you never know what they put in them) I love this dressing as you can play around a bit with the quantities, so if you are not such a big fan of anchovies or raw garlic you can still make a delicious dressing. Just don’t leave anything out completely 😉

A good sauce is just something so special, in this dressing will definitely tick all the boxes. The saltiness from the anchovies pairs so well with the fresh lemon juice, and the creamy dijon and fresh garlic brings a bit of heat. Pair that with the beautiful umami flavour from the parmesan and you have a definite winner. Take the time to make homemade croutons and use FRESH parmesan (not the powdery nonsense you get in a little shaker/baggie. Please. Life is too short) Time to take your caesar salad to the next level 🔥🔥

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Ingredients

Caesar Dressing
3 ClovesGarlic
6Anchovy Fillets
2 TablespoonsDijon Mustard
2Egg Yolks
3 TablespoonsLemon Juice
1/2 TeaspoonSalt
1/2 TeaspoonFreshly Ground Pepper
1/4 cupsFreshly Grated Parmesan
1 TeaspoonWorcestershire Sauce
1/4 CupCanola Oil
1/4 CupOlive Oil
1/4 CupWater

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Steps

1

Roughly chop garlic and add to measuring jug with anchovies and dijon.
2

Add two egg yolks and blend to combine.
3

Add the rest of the ingredients (lemon juice, salt, pepper, parmesan, Worcestershire sauce and oils) and blend to emulsify. Add more/less water water to change the consistency of the dressing.
4

Keep in fridge for up to a week and enjoy with a delicious ceasar salad. Great in a wrap as well!