Hail Caeser….. salad…dressing!

Personally I think that this salad dressing is grossly underestimated not just in it’s simplicity as a dressing, but also in it’s robust flavour and versatility.  When you frequent your favourite diner, restaurant or eatery, I rarely see it on the menu these days (well, that’s my point of view in any case).  Well, whether you have friends over for a social visit or having a BBQ or whatever your reason to host, do yourself a favour and whip up this bad boy and glamour your bowl of lettuce and greens with this lovely yellow adornment.

My take on the Caeser Salad dressing goes a little like this.  You will need the following:


1 Large egg yolk (make sure it’s room temperature)

1½ Table spoon of fresh lemon juice

1 Table spoon of white wine vinegar

1 Table soon of Worcestershire sauce

3 Anchovy fillets or a teaspoon of Anchovy paste

2 cloves of garlic crushed (buy crushed from the shop if you are lazy like me)

1 Tablespoon of mustard powder

½ a Cup of extra virgin olive oil

½ a Cup of freshly grated good parmesan cheese

3 Tablespoons of water

Salt & Pepper to taste

Ok…. let’s put this symphony together:

(This is one of those chuck everything together and blend the living daylights out of it recipe’s)

First goes in your room temperature egg yolk.  Add to that your crushed garlic, parmesan and a LITTLE BIT OF SALT (remember, anchovies = SALT, parmesan = SALT, you don’t want to spoil the whole shabang with too much salt).

Now, add your white wine vinegar, Worcestershire sauce (dammn, is it just me or is the spelling on this sauce a bummer), Anchovies and Mustard powder.

Almost there.  Now add the extra virgin olive oil, water and yes, now you blits and blend the living daylights out of this daaaaaaa-ressing (ok, that just came out weird, the word, not the dressing).  Make sure you blend it good until it gets a velvety, creamy consistency.

All that is needed is fresh crisp Lettuce, toss and voila!  You can thank me later.  This is quicker to prepare and assemble than one thinks (well, then again the prep-time is Merlot-intake dependent).  There you have it people, a lovely Caeser Salad Dressing.

Peace out yo!  ***drops the mic***

PS.  Did I mention that I served it with Gnocchi and it was gooood!

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