I cannot stand bottled Caesar Dressing. It’s never got enough “oomph”! Never enough garlic, not enough anchovies, so I decided to make my own. This is my delishtips version of a Caesar dressing. It’s full of lemon and garlic and it’s SO easy to make. It also uses Light mayonnaise instead of raw egg yolk because I don’t like to eat raw eggs; it’s easier and keeps for longer with the prepared light mayonnaise
Tools
- Mini-prep chopper or a blender
- rasp/zester
Recipe:
- 1 teaspoon of lemon zest
- juice of half a lemon
- 2 oz of anchovy fillets w/oil (one tin)
- 3 Garlic cloves
- 1/2 cup of parmesan cheese.
- 1 cup of light mayo (Hellman’s)
- 3 TBS of oil
- 1/8-1/4 cup of water
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
Zest the lemon before you juice it. Blend all ingredients EXCEPT oil and water. My husband David used part of my lemon for this recipe so I did the best I could here. My mini-prep has a reservoir for the oil so I drizzle it in at the end.
Depending on how lemony you want your dressing you might want to add more lemon and less oil. I add the water at the end. I prefer a thicker dressing, use less and toss it with my lettuce, but you could thin it out with more lemon or water so it’s pourable. I would add a 1/8 of a cup at a time until you get it to the consistency you like.
This makes about a cup and a half of dressing.
