Kitchen Tip: Cheater Caesar Salad Dressing

Before I go any further with this tip, I want to make it clear that this is NOT a recipe for a classic Caesar dressing. Real Caesar dressing is an emulsion of oil, garlic, eggs, anchovies, and other ingredients that calls for a few more steps than this. This is NOT that.

What this is, is a ridiculously easy homemade Caesar salad dressing that you can whisk together in about 2 minutes without dirtying too many plates. The trick is using mayonnaise as the base. Mayo, as you may know, is already a combination of oil, eggs, and lemon juice, so by using it you're basically just skipping a couple steps (and bowls).

To make, all you need are two anchovy fillets, a garlic clove, some mayo, lemon juice, a dash of oregano, and a little salt and pepper. If you'd like, you can also add in some grated Parmesan cheese. It just takes one bowl, and the result is this thick and creamy dressing that's pretty darn close (I say even better!) to the Caesar salad dressing you'd get from a bottle or with your salad at lunchtime.

I love this over a big plate of crisp greens and sliced grilled chicken. It's also really good as a spread in sandwiches and wraps. Or toss it with cooked jumbo shrimp for a fun main course.

Note: You have to like anchovies for this recipe to work; no skipping them here, OK? ;)

Creamy Cheater Caesar Salad Dressing
This makes about 1/2 cup of dressing

2 anchovy fillets (or 1 teaspoon anchovy paste)
1 garlic clove
salt and pepper
1/2 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon dried oregano
3 tablespoons Parmesan cheese (optional)

Using a fork and small bowl (or mortar & pestle), mash the anchovy fillets (or anchovy paste) and garlic clove into a course paste along with pinch of kosher salt and freshly cracked pepper.

Add the half cup of mayo and the lemon juice. Whisk until combined and smooth. Stir in the oregano and (if using) the grated Parmesan cheese.

Taste and adjust seasoning with more salt and pepper, if desired.

Serve on the side with salad greens or use as a spread in wraps and sandwiches. Also wonderful over grilled chicken!

Keeps in the fridge, covered, up to 2 days (if chilled, whisk gently before serving).

No comments

Hi there and thank you for reading! This blog is not currently active, so new questions are not being monitored. Please enjoy the archives.

Note: Only a member of this blog may post a comment.

Back to Top