It's hard for to me to remember the exact circumstances of the first time I tried a caesar salad. I sort of remember ordering it by accident in high school, but who knows after all these years for sure.
Whether it was an accident or by design, this salad changed the way I ordered dinner forever. I would pick a restaurant simply by whether or not they had caesar salad on the menu. I would go out to eat just to have this salad.
Then there came a time when I couldn't afford the luxury of eating out and being served a caesar salad with my dinner. I tried bottled dressing and making the salad myself, but it was never the same. I needed to learn to make this myself.
After some trial and error I found a recipe that tasted like the fresh and flavorful salad I was craving. Now I could have caesar salad at home.
Creamy Caesar Salad Dressing
1 cup Mayo
2 tsp. garlic, minced
2 tsp. Worcestershire sauce
1 tsp. pepper
½ tsp. anchovy paste
3 tbls. olive oil
2 tbls. freshly squeezed lemon juice
3 tbls. shredded Parmesan cheese
Blend all ingredients in a blender. Chill before serving.
If you find your dressing a little thicker than you would like, you can add a little more olive oil.
This recipe has been shared with The Better Baker in their Weekend Potluck.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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