Susan's Caesar Salad Dressing

Recipe shared by COOK WITH SUSAN

My notes to you…

When I first learned how to make Caesar salad I was taught in the traditional way of using a coddled egg – lightly warmed with hot water which was pretty much a raw egg. I don’t do it like that anymore. My Caesar dressing is made with mayonnaise which gives it a creamier consistency and a longer shelf life.

 

Turn your Caesar into a meal by adding bay shrimp or grilled chicken.

 

Caesar Salad Dressing

¼        cup      olive oil

¼        cup      mayonnaise

2          Tbsp.   fresh lemon juice (about 1 small lemon)

1          Tbsp.   red wine vinegar

1          clove   garlic, finely minced

1          tsp.      Dijon mustard

½        tsp.      anchovy paste or 2 anchovy fillets

¼        tsp.      kosher salt

1/8      tsp.      black pepper

¼        cup      grated Parmesan cheese

 

Place all ingredients together in a bowl and whisk to blend. This dressing will keep well in the fridge for up to a couple of weeks.

 

For the salad;

Chopped Romaine Lettuce

Croutons

Parmesan cheese

optional; bay shrimp or grilled chicken