I have a major love-hate relationship with salad. I’m not sure why, but I go through major phases of wanting to eat salad everyday to avoiding it like the plague. I seriously can’t decide how I feel about it. Though, I will say that I think dressing is a major contributing factor.
I’m pretty against bottled dressing even though it’s inevitable that I’ll have to use one every now and then, and I’m really picky about having my salad dressed. I’m not a fan of putting my dressing on at the table. I know it seems like there isn’t much of a difference, but it seems huge to me.
So I try to make homemade dressing whenever I can. It’s not all that hard, and it makes such an impact on the flavor of a salad.
Now, I know caesar dressing can be a bit controversial. There’s so many stances you can take on the subject – creamy vs. non-creamy, anchovies or not, and is there seriously supposed to be raw egg in this. I’m actually onboard with all of them (I’m not about to do the whole raw egg thing just out of laziness). But, I have to say, a caesar vinaigrette with anchovies is by far my favorite.
And, it’s so easy to make. The secret is anchovy paste. Ok, it’s not actually a secret, but it’s quite a time saver and gives you the flavor you’re looking for from the anchovies without having to actually chop up those squishy little filets.
This recipe makes enough for 1 really big salad or two average sized ones.Print
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 2 – 3 garlic cloves, minced
- 1 tablespoon anchovy paste
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Whisk together dressing ingredients until the oil has emulsified.
- Use immediately or refrigerate for up to 1 week.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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