Nothing's better on fresh greens than my favorite homemade caesar dressing!
Several years ago a dear friend of ours brought us a Cesar salad that was so memorable I’ve been making it regularly ever since. I’ve long since lost the printed recipe but since I rarely really followed it anyway, I changed it up and made it my own. One word of advice - DO NOT SKIP THE ANCHOVIES even if you’re sure you hate them or just the very thought of them. They add a depth of flavor that is essential to this dressing. You’ll have to trust me on this!
Deb’s Food Processor Cesar Salad Dressing (All measurements approximate and to taste)
In a food processor place 2 peeled garlic cloves, 1-2 tsps freshly ground pepper, a TBS of dijon mustard, 2 shakes of Worsteshire Sauce and 1 TSP anchovy paste. Process til the garlic is crushed.
Add in a good handful or about a heaping half cup of Parmesan or Asagio cheese in chunks about an inch in size. Process til everything is combined and the cheese is well ground. Add in two raw eggs and process til well blended.
With the food processor running drizzle in 1.5 cups of vegetable oil til the dressing is emulsified, thick and creamy. I recommend pouring your oil into a cup or bowl that has a handle and a spout - it’s so much easier to drizzle slowly! Once you start drizzling DON’T STOP or the dressing might “break” and separate. Squeeze the juice of one lime in at the end and pulse til combined.
We keep ours in a mason jar in the fridge. It will keep for 4 or 5 days but never lasts that long in our house! Great on salads or sandwiches and unbelievably good as a dip with chopped veggies. Once you make it you'll never go back to bottled dressing!
Since opening the shop my gardening time has been somewhat limited and these days I garden mostly in vintage galvanized tubs and troughs. The photos above are from my 2019 galvanized garden.