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Caesar dressing

Caesar salad with shrimp and crab
Caesar salad with shrimp and crab
by Katie Sechrist

My favorite salad dressing is caesar. From experimenting with many different brands I’ve come to the conclusion that I like anchovy paste in my caesar, and it must be peppery. This is probably why my favorite store-bought brand is Cardini’s. I think it’s unusually peppery in comparison to other brands. Girard’s is decent, as is Marie’s (found in the cold lettuce section only). I wouldn’t throw away a bottle of Ken’s Steakhouse or Newman’s Own caesar, but that’s about it for me. I’d rather eat my lettuce dry than eat Kraft or Wishbone Caesar.

The first time I made my own caesar dressing, I added way too much lemon. I used my juicer to juice a large organic lemon, and I added about a teaspoon of zest as well. Keep in mind, all of these ingredients can be adjusted according to your own taste, but I prefer my caesar dressing with about 1 teaspoon of lemon juice. You can add more if you like.

2 oz anchovy paste (in the canned tuna section)
2 tablespoons Worcestershire sauce
1 tablespoon crushed garlic
4 tablespoons mayo
1 teaspoon lemon juice (fresh is best)
Salt & pepper to taste
¼ cup parmesan cheese
1 tablespoon half & half (or milk)
¼ cup olive oil

Add all ingredients except olive oil into a food processor or blender. I use a food processor because more dressing is wasted in the bottom of a blender. Process well, then while blades are still spinning, drizzle olive oil in and continue to blend until done. My food processor has a pour spout in the top; I’m sure yours does, too.

This makes enough dressing for 1 head of romaine lettuce. I served this salad with salad shrimp and crab on top because my husband insists that a salad isn’t a meal unless it has meat. Enjoy!


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