Caesar salad dressing

Caesar salad is one of my favourites, this dressing is easy to make and will finish off your Caesar salad just right.

Make your own

If you are like me and try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again.

Sauce without sh*t

It is a sad fact that you can find sugar in pretty much every mass-produced food item. If you stop and read the back of the bottles of sauce and salad dressing, you will find a scary amount of sugar in sauces and dressings that you don’t need it in. The first dressing I learned to make at home without any sugar was the classic Caesar salad dressing. The dressing can be created in just a few minutes using easy mayo and some simple pantry ingredients. Learning to make your own dressings means you won’t get caught out by shit-filled dressings or stung for extra cash to buy ‘clean’ versions at your local health food store.

Give it a go and enjoy the fresh dressing that will keep in the fridge for up to a week (if you don’t use it all first).

Caesar salad dressing recipe

Ingredients

1/2 cup olive oil
2 tbsp. easy mayo
1 tbsp. Dijon mustard
3 garlic cloves, minced
1/4 cup parmesan cheese, freshly grated
3 anchovy fillets
2 tbsp. lemon juice
2 tsp. Worcestershire sauce

Instructions

For a food processor

Set aside the olive oil.

Put all of the other ingredients into a food processor.

Turn on and pulse the ingredients until everything is smooth and creamy.

While the food processor runs, slowly drizzle the oil through the chute. Take your time pouring the oil so that it emulsifies properly.

Store the dressing in the fridge; it should keep for about a week.

For a stick blender

Place all of the ingredients into a jar or container with the oil as the last ingredient.

Put the blender stick all the way to the bottom of the jar.

Pulse to break up the anchovy fillets, then blend until everything is smooth and creamy.