Caesar salad is the one salad in our house that absolutely everyone loves. Straight forward romaine lettuce, dressing, cheese and croutons. However, if I’m going to keep my salad that simple then the dressing better be phenomenal and this homemade recipe is definitely the best! Creamy, lots of fresh parmesan cheese and yes, anchovies. Don’t freak out….that is what makes this recipe so much better than the stuff in the jar at the store.
I know many of you will look at the ingredient list and won’t even try it because it says ANCHOVIES!!! Believe me, I understand completely. I worked one summer at a pizza shop and I would dread it when an order came in that required me to touch those nasty little buggers.
While I would never pop one on a pizza or directly into my mouth, when you mash them up, they add such a depth of flavor to this dressing. Salty, briny and what most store bought caesar dressings are lacking. So, be brave and try it before you dismiss it 🙂
This recipe comes from one of my favorite sources, Cooks Illustrated. I always love the science that backs up their killer recipes and how they explain why an ingredient or a method works better than another. That is food science knowledge I apply in all my cooking and baking.
Lastly, I know many of you will be tempted to pull out your cheap green jar of “parmesan cheese” from the fridge to make this dressing but please spend a few cents extra and buy a block of fresh parmesan cheese. Not only will you get the most amazing flavor in your dressing but you will get to use my favorite kitchen gadget of all time, the microplane! It is always a good day when I get to pull that baby out of the drawer 🙂Print
- 1 large clove garlic, pressed
- 3 tablespoons Lemon juice
- 1/2 teaspoon Worcestershire sauce
- 6 anchovy fillets, minced and mashed into a paste with fork
- 2 large egg yolks
- 5 tablespoons canola oil
- 5 teaspoons extra virgin olive oil
- 1/2 C finely grated fresh Parmesan cheese
- 1/2 tsp black pepper
- Whisk garlic and 3 tablespoons lemon juice together in a medium bowl; let sit for 10 minutes.
- Whisk Worcestershire sauce, anchovies, and egg yolks into garlic/lemon juice mixture. While whisking constantly, slowly drizzle canola oil and then the extra virgin olive oil into bowl. Whisk until fully emulsified. Finally, whisk in the Parmesan and pepper.
- Serving Size: Enough to dress 3 romaine hearts
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole