This caesar dressing is loaded with lip smacking unami. Make a batch and store it in the fridge for quick Caesar salads—it’s a lifesaver when you want lunch in a jiffy!
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a blender, add the egg yolk, lemon juice, anchovies, mustard, garlic, tobasco and salt. Blend to mix everything together.
While the blender is running, slowly add the oil in a slow steady stream, allowing the egg and oil to emulsify.
Once all the oil is added, blend in enough water till it’s the consistent of single cream — you want it to lightly coat the salad leaves
Finally mix in the parmesan and season to taste. You may need to add pepper (mustard or pepper), salt, heat (tobasco) or acid with the lemon juice. Trust your instinct and keep adjusting till your pleases with it!
The caesar dressing will store in a fridge for up to a week. Use it to make speedy caesar salads for lunch or dinner.
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