Tuesday, January 26, 2016

Caesar Dressing

There's only one in our family that really "loves" Caesar salad.
That's my girl cherub.
Not that the others of us dislike it;
it's just that we don't really think about it when we think "salad."
Caesar salad is really kind of simple.
The components aren't fancy,
but they are flavorful!
The other night, for dinner, I entertained the thought of making a Caesar salad.
But I didn't want to buy a bottle of dressing.
Not because I'm opposed to buying bottled dressing,
but because I was at home and didn't want to make a trip "into town" for dressing!
I searched for different recipes:
Some using anchovies.
Some not.
Some using grated parmesan in the recipe.
Some not.
Some using oil.
Some not.
In the end,  here's my Caesar concoction.
Now!  To warn you; it's a little more on the lemon side.
I told my cherubs that the lemon made it "bright."
Maybe the truth is this:  I put too much lemon in it with the other acid.
I'm not too certain; nor am I too worried about it, because I liked the end result.
When you make this, you might want to give it a taste without the lemon to see how you like it; then add the lemon a bit at a time.
Caesar Dressing
2 cloves of garlic, peeled
1 cup mayonnaise
1/2 teaspoon of ground mustard (this is the dry spice)
1 heaping teaspoon  dijon mustard
2 TBSP red wine vinegar (could substitute white vinegar)
2 tsp. fresh lemon juice
smide of salt and course ground pepper
2-4 TBSP olive oil*
In a blender or a food processor, add the garlic and next 6 ingredients.  Blend until the garlic is thoroughly minced and the other ingredients are well combined.
With the blender on, slowly drizzle in the olive oil to mix well. 
Pour into a jar or container and refrigerate until ready to use.
*I used 2 TBSP because I didn't want the dressing too thin.  Base the  amount of oil used on desired consistency.

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