Homemade Caesar Salad Dressing
Creamy rich garlic, lemon and parmesan salad dressing with the punchy flavors of anchovy, mustard and capers. A simple but magnificent dressing for romaine leaves or your favorite pasta salad. No eggs or mayo required!
- 50 g real parmesan (1/4 cup grated)
- 15 g garlic (1 tbsp chopped)
- 1 tbsp anchovy paste (approx 3 fillets if you use whole)
- 1/2 cup fresh squeezed lemon juice (approx 2.5 lemons)
- 1 tsp dry mustard
- 1 tsp Dijon mustard
- 2 tbsp capers (drained before measuring)
- 3/4 cup vegetable oil (I use canola)
- 1/2 cup extra virgin olive oil
Into a blender put the parmesan cheese and pulse until finely grated.
Add the garlic and pulse until chopped.
Add the remaining ingredients except the oils and pulse into an even texture
While the blender is running, slowly pour the oils through the feed tube until fully incorporated and creamy.
Pour into mason (or other) jar and refrigerate a few hours to marry the flavors.
Use within a week. You may need to shake the jar before using.
TO MAKE WITHOUT USING A BLENDER: Grate the parmesan and chop the garlic and capers finely. Thoroughly mix all of the ingredients - except the oils - in a small bowl. Slowly whisk in the oils until incorporated.
Or toss everything - chopped and ready - into a mason jar and shake until it's emulsified. Less than traditional but sort of fun.