Caesar salad is my favourite “fancy” salad I like to make when I have company. It’s simple to make and prep ahead, tossing just before sitting down to eat. It’s fantastic on romaine or kale and great in a chicken Caesar wrap.
Did you know that Caesar salad was actually invented in Mexico?
An Italian chef living in Mexico was said to have created the salad in his restaurant (Caesar’s) which sat just below the US border in Tijuana, Mexico. He apparently ran out of ingredients for his regular salad on a busy holiday and used what he had on hand to create the Caesar salad, prepared table-side. It was an instant hit, and the Caesar salad has become one of the most well-known salads and it is served around the world.
It has gone through many adaptations and variations since it’s creation, but the original Caesar salad still reigns supreme.
My Favourite Variation on Caesar Salad Dressing
After years and years of trying different Caesar dressings, I’ve finally ended up with this dressing as my go-to recipe!
Mayonnaise – You can make salad dressing with a yolk and oil and emulsify yourself, but this is easier and I prefer the flavour of not being entirely olive oil. Using less dishes plus not sacrificing a ton of flavour is important to me, but I’ll still whip up my own mayo if I’m feeling fancy!
Worcestershire sauce – An absolute must in any Caesar salad dressing. Be aware that this ingredient is typically made with barley and is not gluten-free, as well as being made with anchovies, in case you wanted it vegetarian. You may be able to find a gluten-free AND vegetarian version, but they are uncommon.
Anchovies – Whole anchovies in oil are my favourite! The flavour is more complex and less fishy than the paste, but paste is good in a pinch! Start with 1/2 tsp and increase as needed.
Fresh is Best
Fresh lemons are key! If you don’t have fresh lemons, you’re better off using white wine vinegar or apple cider vinegar than using bottled lemon juice. All of these options will change the flavour of your dressing, so add half and taste. Optionally use 2 different types of vinegar.
The best Caesar salad dressings are made with fresh yolk and oil, but I like to keep it simple, especially since I’m already making my own anchovy garlic paste. The added step is worth it, but definitely not necessary for a delicious dressing.
Using fresh garlic is a non-negotiable. Garlic is a strange ingredient – different chopping/slicing sizes and shapes will strongly impact the spiciness and flavour of garlic. By finely macerating it with salt, you will bring out the most garlic flavour. Crushing garlic, especially through a garlic press will actually make your garlic milder because it breaks the cell walls in the garlic. As garlic is progressively chopped and minced, the sulfur compounds within garlic (called allicin) are released, giving it a more pungent and garlicky flavour/smell.
Oil Packed vs. Salted vs. Paste
Although many prefer the flavour and texture of salted anchovies, they need to be filleted and they tend to be meatier than their oil-packed counterparts.
The oil packed anchovies have been filleted and are softer. They are ready to use in any recipe!
Anchovy paste tends to be saltier and pack more of a flavour punch, but tend to lack that more subtle anchovy flavour. It’s strong, and many people who don’t like anchovies have probably been subject to too much anchovy paste, which tends to get even saltier and fishy when cooked.
To Make the Best Caesar Salad Dressing
Make the Garlic-Anchovy Paste
Start by roughly chopping 2 cloves of garlic before adding a sprinkle of salt. Continue chopping until the garlic is finely minced, use the side of your knife to flatten the garlic against the board and drag it to crush further.
Finely chop 3 anchovies before adding into the garlic. Continue to chop and alternate dragging the paste with the side of the knife with further mincing. Flip the paste over with the knife and continue pressing it until it forms a paste. Set aside in a small bowl.
Make the Dressing
Into the small bowl with the garlic-anchovy paste, add in 3 tbsp of fresh lemon juice and stir well to combine. Let it sit for a few minutes.
Add in 2 tsp of dijon, ½ tsp worcestershire sauce, ¼ cup extra-virgin olive oil, 2 tbsp mayonnaise, 2 tbsp freshly grated parmesan, 1⁄8-¼ tsp freshly ground black pepper, and salt to taste. Whisk vigorously to combine into an emulsified mixture and taste again for salt.
Set aside in the fridge until ready to use or use immediately with freshly chopped romaine, extra parmesan, and croutons. My ratio of dressing to romaine is 1 cup chopped lettuce to 1 tbsp dressing.
The Best Caesar Salad Dressing
Ingredients
- 2 garlic cloves
- 1 pinch salt
- 3 anchovies in oil
- 3 tbsp fresh lemon juice
- 2 tsp dijon mustard
- ½ tsp worcestershire sauce*
- ¼ cup extra-virgin olive oil
- 2 tbsp mayonnaise
- 2 tbsp freshly grated parmesan
- ⅛-¼ tsp black pepper freshly grated
- ⅛-¼ tsp salt to taste
Directions
- Start by roughly chopping the garlic before adding a sprinkle of salt. Continue chopping until the garlic is finely minced, use the side of your knife to flatten the garlic against the board and drag it to crush further.
- Finely chop the anchovies before adding into the garlic. Continue to chop and alternate dragging the paste with the side of the knife with further mincing. Flip the paste over with the knife and continue pressing it until it forms a paste. Set aside in a small bowl.
- Into the small bowl with the garlic-anchovy paste, add in the lemon juice and stir well to combine. Let it sit for a few minutes.
- Add in the dijon, worcestershire sauce, olive oil, mayonnaise, parmesan, black pepper, and salt to taste. Whisk vigorously to combine into an emulsified mixture and taste again for salt.
- Set aside in the fridge until ready to use or use immediately with freshly chopped romaine, extra parmesan, and croutons.
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