Homemade Caesar Salad Dressing Recipe
1/4 c. freshly grated Parmesan
1/4 c. mayonnaise
1 T. fresh lemon juice
1 T (or more?) olive oil
1/2 to 1 tsp. anchovy paste
1 garlic clove, crushed (1 large or 2 medium)
optional – 1/4 to 1/2 t. Dijon mustard
optional – fresh ground pepper to taste
First a tip: I grate the Parmesan first. To avoid a mess on the counter or an extra dirty dish, I place the 1/4 measuring cup in the bottom of my mixing bowl and grate right into that. Sure, some extra will spill into the mixing bowl, but this is a case where exact proportions of ingredients aren’t crucial. And a little extra Parm? Never a bad thing!
Then, after dumping and removing the measuring cup, I scoot the grated cheese aside and place all the other ingredients in the void. Whisk those ingredients together, then stir in the cheese. chill for an hour.
Taste and adjust seasonings if necessary. If it’s too bland, add more garlic or parmesan. If it’s too sharp, add more olive oil.
Here is the nutrition data from Good Housekeeping; it includes romaine and croutons:
4 g. protein
13 g. carbs (w/ croutons; it would be far less without, for those doing low carb)
8 g. fat
photo credit: Tara Donne, via GH