Finally! A Caesar dressing worthy of the name (Otherwise called The first salad dressing that makes this fat ‘wick chick a genuine fan of salad)

It is not a secret.  I do not live a secret double life as a runway model is Paris.  If I’m going to eat salad, a plain lettuce leave with a spritz of over-priced olive oil and balsamic vinegar is NOT going to cut it, and will likely make this not-a-size-zero momma very cranky.  But give me a creamy, delicious, garlicky Caesar dressing and not only will I eat that salad, I will lick my plate clean.

But really good, tasty Caesar dressings have proved difficult to find.  Renee’s is creamy but the flavour falls flat and there is something in it that leaves a nasty aftertaste in my mouth.  Kraft’s version is quasi-creamy, lower in fat and has more peppery bite, but not being able to pronounce or identify 80% of the ingredients on the label, coupled with the plasticky appearance of the dressing has really curbed my enthusiasm for the Kraft Calorie-Wise line.  The yogurt-based Cesar dressings I have tried have been disappointing and more yogurt-like than I care for.

When Mr. K.B. and I go out to eat, if the menu offers a Chicken Caesar Wrap, that’s what I order.  And more often than not, I love it.  Of course, that could have something to do with not having to prepare the meal or clean up after it, but it also it also has something to do with the dressing they used.  And like with most things, we have figured out that just about anything we eat in a restaurant is something that we can make better and less expensively at home.  So why should this be any different?

It’s not.  So therein began my quest to find, make, discover, uncover, and prepare the best Caesar dressing recipe.  I wanted to make it for less than a bottle would cost at the store and have it be so yummy that I would be tempted, against house rules, to totally lick my plate when it is gone.  Mission accomplished.

Homemade Kick-Ass Caesar Dressing

Ingredients:

2 tablespoons garlic cloves, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon vinegar
4 tablespoons mayonnaise
4 tablespoons olive oil (or olive/canola mix)
Salt – to taste
Pepper – to taste
Lemon juice – to taste, I use about 1 1/2 tsp)
Minced anchovy fillets (optional – I haven’t added these yet, but once I get some anchovy paste, I do plan on trying a smidgen)

Directions: 

Combine garlic, Dijon mustard, vinegar, mayonnaise, oil.  Using a hand/stick blender, blend until the oil is well incorporated. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. Blend again.  If desired, add anchovy to the dressing to create a deeper, saltier taste.

Notes:

As written, this recipe makes approximately 1/2 cup of dressing, or eight 1 Tablespoon each servings.  A little goes a long way.  Store in an air tight container in the refrigerator.  I do not know how long it is safe to eat, a batch has not lasted longer than 48 hours in my house *grin*

I serve it on baby spinach and romaine, with home-made bacon bits and Parmesan cheese.

Next quest – Delicious not dried-out and dusty croutons! Once I have mastered them, I will share the secret with you 🙂