While browsing to Julia Turshen’s Small Victories, I noticed her famous Caesar dressing, which could be found in many New York fridges during her years as a private chef. It’s such an easy dressing, because it’s made with a blender and uses mayonnaise instead of the more common raw egg yolk.
Over the last few months I’ve made this dressing – with some subtle variations – countless times, because oh my: it’s truly addictive! Creamy, pleasantly briny because of the anchovies and with lots of umami from the Parmesan cheese. In my opinion, this definitely is the ultimate Caesar dressing.
I like to drizzle this dressing over some romaine leaves, with some halved cherry tomatoes and homemade sourdough croutons, quickly tossed until everything is coated with a thin layer of Caesar. I finish my Ceasar salad with a soft-boiled egg, sometimes a few pieces of grilled chicken (preferably marinated in fresh lemon juice and good olive oil) and sprinkle over some extra Parmesan. So good.
You can keep leftover dressing (if you have some, that is) in a jar in the fridge for a few days without any problems. Make sure to dilute the dressing with some water or olive oil just before serving, when needed. Also highly recommended: spread the slightly thicker dressing on a crusty baguette and add some crispy pieces of bacon and creamy avocado for a sandwich that’s out of this world.
1 small garlic clove, minced
4 olive oil–packed anchovy fillets, drained
1-2 tbsp fresh lemon juice (Julia uses 1, I use 2)
1 tbsp red wine vinegar
1/4 cup [60 ml] extra-virgin olive oil
2 Tbsp mayonnaise
¼ cup [25 g] finely grated Parmesan cheese
extra: (stick) blender or food processor
In a blender or food processor, puree the garlic, anchovies, lemon juice, vinegar, olive oil, and mayonnaise until smooth. Add the Parmesan and give the dressing a few pulses just to incorporate the cheese. Season to taste with black pepper.
(Alternatively, finely chop the anchovies, put them in a bowl with the rest of the ingredients, and whisk everything together.)