CAESAR SALAD DRESSING

CAESAR SALAD DRESSING

Making your own Caesar salad dressing is so much better than buying it ready-made in a shop – the fresh taste is amazing. Choose big, meaty anchovies that aren’t too salted or cured from a deli or online shop for a proper dressing.

INGREDIENTS

SERVES: 4

5 salted anchovy fillets

2 egg yolks

2 garlic cloves, crushed

1 tbsp Dijon mustard

1 tbsp white wine vinegar

300ml vegetable oil

100g Parmesan cheese, freshly grated

freshly squeezed juice of 1 lemon

cayenne pepper, to taste

METHOD

1: Place the anchovy fillets, the egg yolks, garlic, Dijon mustard and white wine vinegar in a food processor and blend together.

2: With the motor running, slowly add the vegetable oil until it emulsifies and thickens.

3: Add the Parmesan and lemon juice and season with cayenne.

4: Taste to see if it needs any salt – it probably won’t because of the saltiness of the anchovies and the Parmesan.

5: Transfer the dressing to a bowl, cover and store in the fridge until needed. This will keep for up to a week.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 4

5 salted anchovy fillets

2 egg yolks

2 garlic cloves, crushed

1 tbsp Dijon mustard

1 tbsp white wine vinegar

300ml vegetable oil

100g Parmesan cheese, freshly grated

freshly squeezed juice of 1 lemon

cayenne pepper, to taste

METHOD

1: Place the anchovy fillets, the egg yolks, garlic, Dijon mustard and white wine vinegar in a food processor and blend together.

2: With the motor running, slowly add the vegetable oil until it emulsifies and thickens.

3: Add the Parmesan and lemon juice and season with cayenne.

4: Taste to see if it needs any salt – it probably won’t because of the saltiness of the anchovies and the Parmesan.

5: Transfer the dressing to a bowl, cover and store in the fridge until needed. This will keep for up to a week.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

Buy Book