One of our go to dinner salads over the past year has been a Caesar salad topped with some delicious grilled protein (shrimp and salmon seem to be top of the list of late).
To be honest we’d not been huge fans of Caesar salads at home as we’d never really found a recipe for a homemade Caesar dressing that ‘tasted right’, meaning in my wife’s world that my previous efforts just didn’t taste like the high class restaurant’s recipe she held as the gold standard…
Chef Libby sent me a pretty close approximation of this recipe a year or so ago, and we’ve made a few tweaks and started using our much better tasting (and much more healthy) homemade mayo I shared a few weeks back (half avocado oil and half olive oil for a stiffer mayo when chilled).
To be really authentic, use a whole anchovy or two, though using anchovy paste makes this damned easy; you’ll want good mayo and good cheese too. Give this recipe a spin and you’ll put Caesars back in your home rotation…
2-3 small garlic cloves, minced
1-2 small anchovies (or a bit of anchovy paste)
1 cup freshly made avocado (or olive) oil mayo
2 tbsp freshly squeezed lemon juice
1 and 1/2 tsp Worcestershire sauce
1 tsp good Dijon mustard
1/4 tsp good salt (or to taste)
1/4 tsp freshly ground black pepper1/2 cup freshly grated Parmigiano-Reggiano cheese
This one is pure child’s to pull together.
Mash the minced garlic and anchovies into a smooth paste in a small mixing bowl; whisk in the next 6 ingredients until smooth and creamy. Stir in the freshly grated Parmigiano-Reggiano (we’ll sometimes add a bit more) and adjust the salt and pepper to taste.
Stir into that masterpiece of a Caesar salad you’ve built and go to it.
Enjoy.
