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Imagine Never Having To Buy Caesar Dressing Again!

The best thing for a leftover Sunday lunch roast chicken is chicken sandwich. Marc dreams of his sandwich with mayo, lettuce, tomato, leftover stuffing & chicken. Whereas I love mine with caesar dressing & lettuce on the side.


For me a good caesar dressing needs to have that fine balance of savoury unami, spicy mustard & acidic lemon... mmm...I'm salivating already. It's hard to find this perfect balance fro store-bought dressings. Also, I seldom need a whole bottle of caesar dressing. Very often the leftover goes to waste in the fridge before finally landing in the bin. (or I could have caesar dressing every day of the week till i use it all up! I have done that before)


So, more often than not, I make my own. The dressing will keep well in the fridge for about a week. It's easy, fresh & economical. I make the amount I need & nothing goes to waste.


The first part of the recipe calls for mayonnaise - which we made in the previous post.

(Now if you are using store bought mayonnaise, you can just substitute it with 1 measuring cup of store-bought mayonnaise)


This second part is turning the mayonnaise into the caesar dressing.







The basic formula is:

1 cup mayonnaise : 1/2 cup parmesan cheese : 2 cloves garlic


Once you have the basic formula, you layer the build more depth & flavour into dressing.


Again, it helps to understand the role each ingredient plays in the recipe.

  • Anchovy, parmesan - adds unami savouriness

  • Lemon - adds acidity to cut the richness of the dressing

  • Dijon mustard & garlic - adds a spiciness to it

  • Worcestershire sauce - adds that warm X-factor depth to the dressing


Ingredients

3-4 anchovy fillets

2 garlic cloves (blanched in boiling water for 1 min to get rid of the flavour of raw garlic))

Juice of 1 lemon

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1/2 cup grated Parmesan cheese (I rather like using gruyere too)


Method:

  • Chop the anchovy & blanched garlic together to make a paste.

  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.

  • Add in 1 cup of mayonnaise (store-bought or freshly made), Parmigiano-Reggiano, salt and pepper and stir until well combined.

  • Taste and adjust to your liking.

  • You can water it down with 1tbsp of water if you prefer your dressing thinner.

  • Season with salt, pepper & sugar to taste


This is a very simple dressing to make & there are so many ways to use it. Other than with a sandwich or as a full on proper Chicken Caesar Salad, I also use it as an accompaniment to a main protein.


In the picture, I served it on 1/4 lettuce and you can add your choice of protein next to it - anything ranging from steamed chicken to a grilled steak … even grilled mushrooms if you wish!

This move alone adds numerous more dishes to your repertoire without any fuss.


Or you could change it up to a kale caesar salad, use it to dress grilled asparagus, steamed potatoes etc etc etc..


What are some ways you use YOUR caesar dressing?

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