Caesar Dressing
Our robust version of this dressing boasts a powerful garlic flavor, balanced by the bright acidity of lemon and the savory depth of anchovies. Rich olive oil and Parmesan cheese combine to make a creamy texture, while Worcestershire sauce adds a subtle complexity. This famous dressing is perfect for heartier salads, but would also work well with grilled meats and vegetables. Invented in the early 1920s by Italian chef Caesar Cardini, who had relocated from California to Tijuana, Mexico, Caesar salad originated at his restaurant. The version that we’re featuring here is not traditional, and uses quite a bit more garlic than its original ancestor. The resulting dressing is also much thicker, and closer to a spread than lighter dressings. Here at Retro Recipe, we love a rich dressing with lots of garlic; this version is our own, inspired by trial and error.
- 10-20 garlic cloves
- 3/4 cup olive oil
- 2 tsp lemon zest
- 6 anchovy filets
- 1/4 cup lemon juice
- 1/4 cup grated parmesan
- 1 tsp worcestershire sauce
- 1 egg yolk
Poach the garlic cloves in olive oil over medium heat for 20 minutes. Let the oil and garlic cool, then add them, along with the remaining ingredients into a vessel (like a tall jar) that allows for an immersion blender. Blend all of the ingredients together until emulsified. Alternatively, use a food processor, then transfer into a jar for storage.