caesar salad dressing

As the story goes, America's most popular restaurant salad dressing was invented by Caesar Cardini in Tijuana, Mexico. This Caesar salad dressing recipe can also be used as a vegetable dip or sandwich spread.

Makes About 2 Cups Caesar Salad Dressing

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

2 egg yolks, from coddled eggs (see procedure below)

2 large garlic cloves

3 whole anchovy fillets

3/4 cup mayonnaise

1/2 cup finely grated Parmigiano-Reggiano Parmesan cheese

1/3 cup olive oil

1/4 cup freshly squeezed lemon juice

1 tablespoon cold water

1 teaspoon freshly ground black pepper, or to taste

salt to taste

Preparation:

To coddle eggs: Place 2 room temperature eggs in a small saucepan. Pour in boiling water until the eggs are covered. Leave for 1 minute, then drain and run under cold water until the eggs are cool enough to be handled. When cool separate the eggs and reserve the yolks.

Add the rest of the dressing ingredients to a blender, along with the egg yolks. Blend until smooth. Refrigerate until needed on the side.

other cesar salad recipe

Ingredients for Caesar Salad

1 cup mayonnaise

1 tablespoon anchovy paste

juice of one lemon

1 teaspoon Dijon mustard

2 cloves chopped garlic

1 teaspoon Worcestershire sauce

1/2 cup grated Parmesan

fresh cracked black pepper

1 head Romaine lettuce

salad croutons