Caesar salad dressing
Many people dream of learning how to cook Caesar salad dressing the way they do in the best restaurants, but it’s quite problematic to find a good, “real” recipe. But we have one, and we are happy to share it with everyone! By the way, according to this recipe, the dressing does not include a raw egg, so it does not raise any doubts or questions from anyone. This sauce goes well with many types of lettuce, as well as with tomatoes and cucumbers. That is, you may well use dressing not only for Caesar. And if one day you find a new, non-standard “company” for this sauce, be sure to share your ideas with us!
Ingredients
Servings 8–10- garlic - 4 small cloves
- coarse salt - 1/2 tsp.
- anchovy fillet - 12 pcs.
- grated lemon zest - 1.5 tbsp. l.
- capers - 2 tbsp. l.
- dry mustard - 1.5 tsp.
- freshly ground black pepper - 1/2 tsp
- freshly squeezed lemon juice - 80 ml
- olive oil - 200–220 ml
- grated hard cheese - 100 g
Cooking
Step 1
Caesar salad dressing can be made from these ingredients in two ways. For the first, first peel the garlic cloves, place in a mortar and pestle with salt.
Step 2
Add anchovy fillets, zest, capers, mustard and freshly ground pepper. Grind the pestles until a mass of a homogeneous consistency is obtained. Stir in lemon juice. Then slowly, in a thin stream, pour in the oil, continuing to thoroughly knead the mass with a pestle. When an emulsion forms, combine with cheese.
Step 3
As for the second method of making Caesar salad dressing, it is even simpler than the first. Puree all ingredients except butter and cheese in a blender. Then, without turning off the device, slowly pour in the oil in a continuous stream.
Step 4
When an emulsion of a homogeneous consistency forms in the blender bowl, add the cheese and mix. Transfer the Caesar salad dressing prepared in both the first and second ways to a clean jar and put it in the refrigerator.