One of our favorite treats in the spring and summer is a plate of fresh salad made with homemade Caesar dressing! With the wonderful harvest of lettuce in our garden this year, we enjoyed many chicken Caesar salads this season using this very dressing. Bottle this one up and keep it in the fridge for up to a week!
WHY YOU’LL LOVE THIS RECIPE
- Easy to make
- 9 ingredients or less
- Fresh for any salad
- Tastes better than store-bought
- Heavenly flavor
For the best results, use quality mayonnaise and Dijon mustard. For this recipe, I tend to use either Sir Kensington’s Mayonnaise or Kewpie Mayonnaise. Kewpie Mayonnaise is what I use the most because its in stock at my local international market for $3.99. It also tastes DELICIOUS! Good old Hellmann’s Mayonnaise works well too!
Don’t skimp on the anchovies. They are what give Caesar dressing its iconic briny flavor. I use them straight out of the tin, but you can also use anchovy paste. My local markets don’t have the paste, so I use the tins and mash the anchovies myself.
MORE RECIPES LIKE THIS
Chicken with Sweet Cashew Sauce
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Large mixing bowl
Fork or spoon
- 2 garlic cloves, minced
- 6 anchovies
- juice of 1 lemon
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 cup (100g) grated Parmigiano-Reggiano
- 1 cup (200g) mayonnaise
- 1/2 tsp ground black pepper
- sea salt to taste
In a medium mixing bowl, mash together the anchovies, garlic, and juice from the whole lemon until it becomes a paste.
Mix in the Dijon mustard and Worcestershire sauce until fully incorporated.
Add the remaining ingredients and mix until full incorporated. Adjust the salt and pepper to taste.
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