A bold, creamy Caesar dressing made from scratch: rich with anchovy, garlic, and Parmesan.
7 steps, about 10 minutes start to finish.
In a bowl, combine the anchovy paste and garlic. Mash together to form a paste.
Add the Dijon mustard and Worcestershire sauce. Whisk to combine.
Whisk in the mayonnaise until smooth.
Stir in the Parmesan cheese and lemon juice.
Season with salt and plenty of black pepper.
Taste and adjust: add more lemon for brightness, more anchovy for depth, more garlic for punch.
Toss with romaine lettuce, croutons, and additional Parmesan to serve.
“Anchovy paste is not optional, it is what makes it taste like Caesar instead of garlic mayo. For a lighter version, swap the mayonnaise for 1/2 cup plain nonfat Greek yogurt plus 1 tablespoon olive oil, and cut the Parmesan to 2 tablespoons. It comes out tangier and thinner, so add the lemon a little at a time.”
Show the Side Dish crew how it turned out, or ask a question, over in our Discord.
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