Gloriously creamy, lusciously garlicky with a robust burst of lemon, this dressing begs to be your all time fave!


Who would of thunk?

I totally believed that I was a true traditionalist when it came to Caesar salad dressing.  No short cuts!!  It's gotta' be the real deal or nothing at all.

You'd think when you switch this important a horse mid-stream that you'd remember the very instant things changed.  Changed forever more!  But, it's all a blur as to when this un-traditional shortcut-ish version of Caesar salad dressing came to be the holy grail in our house. 

Now a days, I don't even consider making the 'other'.  Uh uh!  Why would I, when this cheaters version sums up everything a Caesar dressing should be, without even a sideways glance of concern that the eggs and oil might not fuse into a perfect emulsion.

This dressing comes together like a dream, an easy peasy, creamy, garlic and Parm riddled dream.  And, I daresay it's rather brazen in it's deliciousness.

CaesarboardWe sometimes do up the more conventional salad salad, tearing the romaine leaves, tossing in some homemade croutons and garnishing bountifully with crumbles of briny sheep feta.  But more often, whether for ourselves or for company, we set out bowls of this plush dressing for dipping, on a platter or plate with oodles of crunchy fresh romaine heart leaves.  Guests seem to just love this way of Caesar-ing. 

And sometimes for parties I'll plunk 2-3 nice little, crispy romaine leaves in a wine or other glass with dressing in the bottom, and a breadstick to mimic the croutons, and set them out for a salad-in-the-hand offering. They always go quickly and I've caught more than one person swooping their finger inside the glass, after all is gone and eaten, to make sure they don't leave any dressing behind.


Can salad dressing be finger licking good?  I think maybe you should whisk some up and let me know!


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This recipe can easily be doubled.  In fact I don't think I ever 'single' it anymore.

1 cup mayonnaise
1/2 cup grated Parmesan
3 plump garlic cloves, minced
1 generous tablespoon anchovy paste
4 tablespoons fresh squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 generous teaspoon Dijon mustard (I use whole grain)
1 teaspoon sugar
1/2 teaspoon seasoned salt
Squirt of Tabasco or sriracha
Good schwack of freshly ground black pepper

Put all ingredients into a mixing bowl and whisk, whisk, whisk, until well combined.  Best if refrigerated at least a couple of hours before serving so the flavours mingle and get all umami.  Toss it, slather it, dish it, dunk it.  Keeps well in a covered container in the fridge for up to 2 weeks.  (yeah right, 2 weeks, hahahaha!)