Caesar Dressing

Ceasar Salad was invented by an Italian immigrant living in San Diego named Ceasar Cardini in the 1920s. He had a restaurant in Tijuana to avoid the alcohol restrictions of the prohibition. The original dressing did not have anchovies, but the recipe I used, and most I saw on the internet, requires anchovies. This recipe comes from bon appetit.

The ingredients for the dressing are 6 anchovy fillets in oil, 1 garlic clove, salt, 2 egg yolks, 2 tablespoons lemon juice, ¾ teaspoon Dijon mustard, 2 tablespoons extra virgin olive oil, ½ cup vegetable oil, and 3 tablespoons parmesan cheese.

I began by chopping the anchovies, garlic, and a pinch of salt together. After chopping it well, I used the side of the knife to mash it together. Anchovies look discussing, but you should give them a chance. According to NPR, anchovies provide the sought after “umami” taste. Anchovies are from the herring family and preserved in salt. The NPR story is a pretty entertaining read, so I’d check it out.

I put the anchovies, garlic, and salt into a bowl with the egg yolks, lemon juice, and Dijon mustard. I whisked these ingredients together.

I gradually whisked in the extra virgin olive oil and vegetable oil. I whisked until it was combined and thick.

I grated in the parmesan cheese into the bowl and whisked.

I ate this with romaine lettuce, croutons, chicken, and parmesan cheese shavings. I baked the chicken at 370 degrees Fahrenheit for 30 minutes. I made the croutons by drizzling olive oil over bread cubes and baking the cubes for 10 minutes at 375 degrees Fahrenheit.

I like caesar salad.  As a caesar salad connoisseur, I can say this a good caesar dressing.  If you have a food processor, I would advise using it to make this dressing.  The anchovies broke down, but it wasn't as creamy and smooth as I prefer.