Caesar dressing has nothing to do with Julius Caesar or Shakespeare. It’s most commonly ascribed to Cesare Cardini, an Italian immigrant who claimed to have invented it in 1920’s Tijuana. There are others who also took credit for its invention, and no one knows for sure…
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. In its original form, this salad was prepared and served tableside. — Wikipedia
Servings: Makes 1-1/3 cups (enough for about 10 starter salads)
Total Time: 10 Minutes
1/2 teaspoon horseradish
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice, from one lemon
1/4 cup sour cream
1 teaspoon Dijon mustard (I like Sir Kensington’s, no reactions!)
1 teaspoon NOT Worcestershire sauce
1 1/2 tablespoons avocado oil
1 cup NAG-safe mayonnaise (Sir Kensington’s)
1/2 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon Pink Himalayan salt
1/4 teaspoon freshly ground black pepper
- In a medium bowl, whisk together the horseradish, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
- Add the mayonnaise, salt and pepper and whisk until well combined.
- When adding the avocado oil, you want to start with just a few drops at first, then slowly drizzle in more oil over a minute or two. Going slowly will give you a thicker and creamier texture. Eventually the dressing will look thick and creamy. It should still have a flowy texture to it, but with a thickness and richness from the spoon.
- To finish the dressing off, add a touch of grated parmigiano reggiano cheese. Caesar salad is always served with shavings or a shower of grated parmigiano reggiano cheese, but it’s important to have a little bit in the dressing as well, evenly coating the leaves of romaine.
- Taste and adjust to your liking. The dressing will keep well in the fridge for about a week