I’m pretty sure this isn’t a traditional Caesar salad dressing. However…it is delicious. I developed it based on a couple of different style of recipes.
But it does have a creamy, cheesey, lemony, garlick-y, anchovy-y flavor and I get requests for it again and again, and it’s quite simple.
Add to a blender (can also be made in a bowl with an immersion blender, in a food processor, etc)
½ C Olive oil, 2 large cloves garlic, ¼ C lemon juice, ¼ C Parmesan, ¼ C white wine vinegar, ½ tsp. black pepper (if you use a blender whole peppercorns add a nice kick), a can of Cento anchovies with or without the oil depending on how fishy you like it, ¼ t. salt.
Blend until smooth, add to container an chill for several hours.
Toss with Romaine lettuce, shredded parmesan and homemade or store-bought croutons.
- ½ C Olive oil,
- 2 large cloves garlic
- ¼ C lemon juice
- ¼ C Parmesan
- ¼ C white wine vinegar
- ½ tsp. black pepper
- 2 oz. can of anchovies
- ¼ t. salt
- Add all ingredients to blender or food processor and puree.
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