1 can of anchovies, drained of the oil in which they are packed
1 garlic clove, peeled
1/3 cup of red wine vinegar
2/3 cup of grated parmesan cheese
2/3 cup of good olive oil (I use Extra Virgin)
Blend, at medium-low speed until smooth, the anchovies, the egg and the garlic. Make sure to use the top, because it will splatter. Add the vinegar and the cheese and blend for 20-30 seconds on low speed. Then drizzle the oil slowly as you blend at an increasing speed to compensate for the thickening of the dressing. I move from low to medium high, and it takes about 1 minute to drizzle the oil. For those who can’t manage to drizzle oil and work the blender buttons, just blend on medium until the oil is drizzled completely and then take a look to make sure that it is smooth.
Refrigerate for an hour or so to set the dressing. It seems to be better after some time in the refrigerator. I have kept it for a week, assuming that the large quantity of vinegar will limit bacterial growth.
2 Replies to “Caesar Salad Dressing”
I use one egg yolk per person in my Caesar dressing and a few drops of Worcestshire sauce.
I like the consistency of the dressing with whole egg. It seems to contribute some thickness without some of the (admittedly very nice) richness that the egg yolk adds. I have also experimented with Worcestershire Sauce (which has anchovy in it) but the large amount of anchovies adds the “zing” that I like.My recipe makes a bit less than a pint of dressing with only one egg, so part of me feels virtuous that it isn’t as fattening as it would be with one yolk per serving. Try my recipe and see what I mean. Thanks for the comment!