Recipe by Roxygirl in Colorado
I love the simplicity of the ingredients. I don't always want a heavy caesar dressing. Best of all was the reaction of my teenaged son, who exclaimed with a surprised expression, "This is good!" when he first tried it. Feel free to add more garlic or double recipe. (Old Sub Sailor) Fish sauce adds anchovie taste.
Top Review by ~MollyM
Very good! I tripled the recipe to serve 14 people at a large dinner and everyone loved it. I added 1 1/2 tsps of anchovy paste (if you weren't to triple the recipe try 1/2 tsp) and used a mixture of half olive oil and half canola oil. I also used extra lemon juice and 1/3 cup water to thin out the mixture a little (when you blend it, it becomes very thick). The water did not dilute the flavor and helped make it easier to coat a very large amount of lettuce. I also reduced the amount of parmesan cheese (I used 3/4 total for my large batch) and instead added extra parmesan along with lots of cracked black pepper and croutons to the salad before serving. I usually use a tradition recipe that calls for tempered eggs but I honestly cannot taste the difference and neither could anyone else--just make sure you blend all ingredients together at a high speed for at least a minute and a half otherwise the mixture will not reach the appropriate creamy consistency and will more resemble a vinaigrette.
- 4 garlic cloves, finely chopped
- 1 lemon, juice of
- 1 teaspoon hot sauce (Tabasco)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1⁄3 cup extra virgin olive oil
- 1⁄2 cup shredded parmesan cheese
- salt (to taste, if fish sauce used, no salt)
- coarse black pepper (to taste)
- 2 tablespoons oriental fish sauce