Once I started making my own salad dressings, I couldn’t go back, especially because they all follow basically the same formula. However…Caesar dressing ALWAYS must be made with lemon juice, garlic, anchovy paste and Dijon. Just like so…
Mom
- 1 clove garlic, minced
- 3-4 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
- 1 scant teaspoon anchovy paste
- 1/3 cup olive oil
- Salt and pepper to taste
Press garlic into a salad bowl. Add lemon juice, Dijon, anchovy and whisk together. Drizzle in olive oil while whisking continuously. Add salt and pepper to taste. Taste for tartness and add more oil if needed.
This is enough for a nice sized Caesar salad, made with lettuce, Parmesan cheese, croutons and an optional very soft-boiled egg.
If unsure of the size of the salad, this dressing can be mixed in a small bowl or jar so the salad can be dressed to taste.
Spencer Family Cookbook 