Ah, Caesar dressing—it’s like the little black dress of the salad world, timeless and utterly essential. But sometimes, you want something a bit more indulgent, right? This Extra Creamy Caesar Ish Dressing with Anchovy is that guilty pleasure you didn’t know you needed, with a velvety texture that clings to your greens like a second skin. I remember trying to impress dinner guests with a homemade version, only to realize it was just an excuse to lick the spoon.
Steps
- Mix the Base Ingredients: In a medium mixing bowl, combine finely chopped anchovies, freshly squeezed lemon juice, Dijon mustard, minced garlic, and a few cracks of black pepper. Whisk these ingredients together vigorously for about 15 seconds to ensure they are well combined.
- Incorporate the Olive Oil: While continuously whisking the anchovy mixture, slowly drizzle in a thin stream of olive oil. Continue this process gradually to fully emulsify the dressing, ensuring the olive oil is well integrated and does not separate. Alternatively, an immersion blender can be used to blend all the ingredients until the mixture is smooth and emulsified.
- Serve or Store the Dressing: The prepared dressing can be served immediately with your choice of salad or stored in a sealed container in the refrigerator for up to four days for later use.
Ingredients
- 4 anchovy fillets packed in oil, drained and finely chopped
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- Freshly-cracked black pepper, to taste
- 1/3 cup olive oil
FAQ
- Can I use anchovy paste instead of whole anchovies?
- Yes, you can substitute around 2 teaspoons of anchovy paste for whole anchovies. However, be mindful that anchovy paste can be saltier, so it’s best to add it to taste.
- What can I use if I don’t have fresh garlic?
- If fresh garlic is unavailable, you can use garlic powder as a substitute. Keep in mind that fresh garlic offers a spicier kick, which might be slightly different with garlic powder.
- How should I store the dressing, and how long does it last?
- You can store the dressing in a sealed container in the refrigerator for up to four days. Make sure to give it a good stir or shake before using it again.
- Can I make this dressing in a blender or food processor?
- Yes, you can use a traditional blender or food processor, but since the single batch size is small, it might not blend well. Therefore, it’s recommended to double or triple the recipe for better results.
- How can I modify the dressing to make it spicy?
- The dressing already has a notable kick from raw garlic, but you can add crushed red pepper flakes to introduce an additional layer of heat if desired.
Tips
- If you’re not comfortable handling whole anchovies, consider using anchovy paste as a substitute. Keep in mind that it can be saltier, so adjust to taste.
- When making the dressing by hand, ensure you add the olive oil slowly while whisking vigorously to achieve the best emulsion and avoid separation.
- To enhance the flavor, consider adding fresh herbs like basil, dill, or parsley. These can bring additional depth to your dressing.
- For a spicier kick, incorporate some crushed red pepper flakes to complement the existing garlic heat.
Equipment
- Hand Blender (Immersion Blender) – Useful for quickly emulsifying the dressing directly in a jar or bowl.
- Traditional Blender or Food Processor – Recommended for larger batches of the dressing, though not essential for single batches.
