Creamy Caesar dressing is very popular and lots of people buy it in the bottle because they’re worried about using a raw egg and don’t want to buy a can of anchovies, use just a few, and then be stuck with the rest.  And that’s where these two ingredients come in to save the day: good mayonnaise and a tube of anchovy paste, both of which you keep in the frig. Then when you have that yearning for a Caesar salad, you put some of each of these in your food processor, add garlic, Dijon mustard, lemon zest and juice, black pepper, a splash of balsamic and let it rip–adding olive oil once it is processed until you get a creamy dressing.  I add finely grated Romano and coarsely grated Parmigiano to mine once it is in the salad bowl, along with the greens and fresh croutons made from toasted bread rubbed with a garlic clove while hot.  Once you’ve made this dressing you’ll never go back to bottled.

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