The creamy and bursting savory flavors are not resistible by me. It is on the top three most favorite salad of all time for me, the Caesar salad. Each and every time my Taste buds Neil down before Caesar salad with a creamy dressing. The crispy romaine lettuce, sharp and nutty parmesan cheese, crunchy croutons, and a good amount of that savory pepper-specked dressing is never a NO!! Not only me but also my family is in love with the rich and creamy Caesar salad on large wooden salad bowls.
Before mastering to make the delicious dressing on my own I just used to go to the shop and buy a dressing to use it on the Caesar salad. But, now I have ditched the bottle and taken the duty of making it entirely on my own. You definitely will too after trying out this special recipe:
WHAT GOES INTO CAESAR SALAD DRESSING?
Generally, Caesar salad dressing is made out of olive oil, egg yolk, Worcestershire sauce, lemon, mustard, garlic, and pepper. To make this dressing as easy as possible (as well as eliminating any risk that goes with raw eggs), I always had chosen to make my salad with mayonnaise and sour cream. This process gives the dressing a delicious and great creamy texture, which is a bit lighter than an all mayo-based dressing, yet still very smooth.
ANCHOVIES, OR NO ANCHOVIES?
I know, and if you try my recipe out you will know that anchovies can be a bit of a bummer. Normally, I would just shy away from using them in most of my cooking, but for this dressing, it really is great add on, a very profound depth of flavor. Honestly, without the anchovies, the dressing may taste very insipid, one dimensional and blah. The kind of feeling you get when you forget to put salt in your cooking. But you do not want that so, hail anchovies.
Instead of using direct anchovy filets, I make an anchovy paste and then use it! This way it will get blended very nicely with the dressing and there won’t be any solid particles.
Servings: Makes 1-1/3 cups (enough for about 10 starter salads)
Total Time: 10 Minutes
DRESSING:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 tsp anchovy paste
- 3 cloves garlic, pressed with a garlic press, grated, or finely minced
- 1 1/2 Tbsp olive oil
- 2 – 3 Tbsp lemon juice
- 1 1/2 tsp Dijon mustard
- 1/2 – 1 Tbsp Worcestershire sauce
- 1/4 – 1/2 tsp freshly ground black pepper, depending on your tastes
- 1/4 cup finely shredded fresh parmesan cheese
- Salt to taste
CROUTONS:
- 1/2 loaf artisan bread, 1-2 days old
- 3 Tbsp olive oil
- 3 cloves garlic, pressed with a garlic press, grated, or finely minced
- 1/4 each salt and black pepper
SALAD:
- 1 large head Romaine lettuce, chopped
- 1/2 cup shredded or shaved Parmesan cheese
INSTRUCTIONS
DRESSING
Add mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic in a mixing bowl and stir it with a spoon for a while. Whisk in sour cream. Place it inside an airtight container and store it in the refrigerator until serving.
CROUTONS
Preheat oven to 375 degrees. Slice bread into slices 3/4-inch thick then cut each slice into cubes. Spread out bread cubes in a single layer on a baking sheet and bake 5 minutes. During the time of baking, in a mixing bowl, whisk together olive oil, garlic, salt, and pepper.
Remove baking sheet from the oven and drizzle with garlic oil mixture, toss to combine, then bake 5 minutes.
Remove the sheet from the oven and toss it, wait for 5 – 6 minutes longer to get it baked until the golden brown and crisps start to show. Remove the item from the oven and set it aside.
ASSEMBLE SALAD
Take croutons, Parmesan cheese, and lettuce and toss it together in a large salad bowl. Drizzle it with dressing and toss. Sprinkle some additional Parmesan and black pepper if you feel like you need more taste and flavors.
After baking the delicious and nerving Caesar salad serve it with the main dish. Like for instance with Khichuri or polao or roasted chicken.
So, these are the magical steps of making this magical food. As you can see this homemade recipe is not that hard as well. It is incredibly easy to make it and it also tastes much better than the dressings of the stores.
You might have a question which is caesar salad was it named after Julius Caesar, the infamous Roman Emperor?
But sadly the answer is No! in fact, it’s named after a chef, Caesar Cardini. And yes he is the man we all owe a big thank you to!
