Quick and Easy Creamy Caesar Dressing

Quick and Easy Creamy Caesar Dressing
Recipe type: salads
  • 3 medium garlic cloves, peeled and put through a garlic press
  • 12 (scant) cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 teaspoons Worchestershire sauce
  • 2 tablespoons anchovy paste
  • ¾ cup freshly grated Parmesan cheese
  • 3 cups extra-virgin olive oil
  • Croutons
  1. In a food processor or large stainless steel bowl, whisk together garlic, lemon juice, mustard, salt, pepper, Worchestershire sauce, anchovy paste and cheese until well blended.
  2. With motor of food processor running, or whisking constantly, add the oil in a thin stream until it is incorporated. The dressing should have a light, mayonnaise-like consistency.
  3. Refrigerate, covered.
  4. Shelf life is about 7 days.
  5. Remove from cooler about 1 hour before service.
  6. To finish, use crisp, clean, romain lettuce, lightly chopped.
  7. Toss the lettuce with the dressing (to taste) and the croutons.
  8. Serve each portion on a chilled salad plate. Garnish with additional Parmesan.
  9. Lay two achovy filets crosswise over the greens.
  10. Presto! You've got a perfect Caesar salad.
  11. CHEF'S NOTE: Make your own croutons by using day-old bread. Cut into cubes. Lay the croutons out in one layer on a sheet pan. Toast in the oven.