Caesar Salad Dressing

While this is the traditional dressing for a classic Caesar Salad – whole or chopped romaine lettuce, lots of Parmesan cheese (optional in the dressing but not in the salad itself), and croutons – you can use it as an all-purpose salad dressing. Additionally, you can substitute feta cheese for the Parmesan, and for a main course, add cooked chicken, shrimp, or steak.

Caesar Salad is thought to have been created in Tijuana, Mexico, in the 1920s by restaurateur Caesar Cardini. Supposedly he had to make a meal for some Hollywood celebrities whose departure was delayed by rain. Low on supplies, the Caesar Salad was the result of the limited selection of ingredients he had on hand. There is some debate as to whether the original version contained anchovies. If you don’t like anchovies, don’t avoid this dressing – just leave them out.

Yield: about 2½ cups.

4 to 5 garlic cloves, sliced
3 to 4 anchovy fillets
2 teaspoons Dijon mustard
1 cup fresh lemon juice
1 to 1½ cups olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
¼ cup freshly grated Parmesan cheese (optional)

1. Place the garlic and anchovies in a blender or food processor fitted with a steel blade and process until they are well chopped. Add the remaining ingredients and blend until the dressing is emulsified. Transfer to a glass container, cover and refrigerate for up to 1 month. If the oil separates from the lemon juice, vigorously shake the container. If it solidifies, leave it out at room temperature for a few minutes and then shake well.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)