Homemade Caesar Salad Dressing

I make a batch of this every Sunday for the week and have salads for lunch often. Sometime I toss on grilled chicken or baked pork rind crusted pana cheese. This is my favorite dressing by far. Our nanny asks for us to make it every week, she's addicted to it.

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Prep Time 15

Servings: 10 Salads

Calories: 184

Ingredients Method Notes

Ingredients

2 small garlic cloves minced
1 teaspoon anchovy paste
2 tablespoons freshly squeezed lemon juice from one lemon
1 teaspoon Dijon mustard I like Grey Poupon
1 teaspoon Worcestershire sauce
1 cup mayonnaise Chosen Foods Avocado Mayo - Trust me it makes a difference
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Method

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep in the fridge for about a week.

Notes

This recipe is not too fishy or garlicy and had the right amount of creaminess.