RECIPES

Caesar Salad Dressing

Making Caesar Salad Dressing requires a few, excellent ingredients. Follow the basic outlines and adjust to your liking. Want more anchovy flavor? Add more. Do you prefer more acidity? Add more vinegar or a squeeze of lemon. It's really up to you but this is the basic foundation. The key, however, is to make a paste with the garlic and anchovies.

2 each fillet anchovy; rinsed, drained
1 clove garlic; minced
2 tablespoon red wine vinegar
1 large egg
to taste Kosher salt and freshly ground black pepper
1 cup extra virgin olive oil
4 Tablespoons freshly grated Parmiggiano-Reggiano 


Mash garlic cloves and anchovies in a bowl or use a mortar and pestle. 

Stir in red wine vinegar and egg. Season with salt and pepper. 

Add the Parmiggiano-Reggiano and mix well. 

Emulsify with olive oil.

Yield: 1 cup

• Course: Soups & Salads