Prep 10 mins
Cook 15 mins
Where I live there is a restaurant chain called the Italian Bistro and I think they have the BEST Caesar salad dressing. I've been trying to duplicate it for quite a while. It is loaded with garlic and Parmesan cheese. It's very thick which is why it appeals to me. This recipe is very similar to the one I enjoy at the Bistro. In fact.. by George... I THINK I'VE GOT IT!! I hope you
- 56.69 g anchovy fillet (1 small can or about 12 fillets)
- 8 clove garlic
- 1 egg
- 118.29 ml parmesan cheese, grated
- 4.92 ml freshly ground black pepper
- 29.58 ml red wine vinegar
- 118.29 ml olive oil
- 29.58 ml olive oil
- 59.14 ml mayonnaise
- Place all except oil and mayonnaise in food processor or blender and process until smooth.
- While processor is running add oil VERY SLOWLY and process until thick and creamy (about 4-5 minutes).
- Pour into bowl and add 1/4 cup of mayonnaise and blend thoroughly with a fork.
- Taste and adjust seasonings to your taste (sometimes I like to add a couple more tablespoons of Parmesan cheese).
- Cover and chill until ready to use.
This is a dressing for garlic lovers, and definitely better than most store-bought brands. I used dairy and egg-free mayonnaise and cut the oil to 1/4 cup. It was so creamy and runny by that point, I didn't see the need to add another 1/4 cup. By the way, this made way more than I needed to cover one head of romaine lettuce. Next time, I think I'll halve it.
This is a great dressing. We had it on a salad tonight that we ate with Yooper's Greek beef and pasta. I know it was meant to have 8 cloves of garlic in it, but I honestly didn't feel like that much raw garlic tonight, so only put 4 large ones in. It was still garlickly and creamy and delicious.
Really enjoyed this salad dressing, made as written. We garlic lovers thought the garlic was just right, but couldn't taste the anchovies per se. I made with mayonnaise this time for Summer Tuna & Pasta Salad, but will try without mayo next time.