How do you like your Caesar salad? Are you an extra crouton guy or gal? Dressing on the side? When the waiter comes around, are you insistent on their cranking the pepper mill for an awkwardly long period of time, like me?
I like my topping-to-lettuce proportion to be high – ideally there is barely enough romaine to qualify this as a salad. I’m talking anchovies all over, four-inch-long shavings of parm reg, and a loaf’s worth of croutons on the plate – all coated with a heavy dousing of dressing, a squeeze of lemon and a showering of crushed black peppercorns.
Romaine is the supporting cast in my ideal Caesar salad. It’s there to play host to that medley of saltiness, garlic, briny fish flavor, pepper kick and citric acid.
I want my dressing to incorporate all those yummy add-ons. This dressing does a good job of that.
And because I have vested interest in ensuring your dressing turns out just right, I want to impress upon the importance of using Hellmann’s Mayonnaise. Not just in this salad dressing, but all recipes that require mayo.
If I was running for office, their mayonnaise would be in my policy platform. I’ve never been so disappointed with any substitute ingredient in my life – I’m looking at you, Whole Foods’ 365 organic mayonnaise! There’s something about Hellmann’s that helps you forget that you’re eating room-temperature whipped egg yolks and oil. All you know is you’re eating something rich and delicious.
It would be even better if you made your own mayonnaise. I always trust Alton Brown to reveal the best techniques when it comes to specialty cooking processes, and this recipe makes you feel capable of cooking something you might think is too burdensome or overly-complex.
You need and deserve the good stuff – and from experience, it’s a wise move to buy the biggest container you can find. There’s few foods that need to be bought in bulk, and this is one of them.
If you’re a Cesar salad fanatic like me, there’s a lot you will love in this dressing.
All hail King Ceasar! …salad dressing. 😊
I N G R E D I E N T S
Makes 1 pint dressing.
- 1 cup Hellmann’s mayonnaise
- 1 / 3 cup whole milk
- 2 tablespoons Dijon mustard
- 4 cloves minced garlic
- 2 tablespoons shredded parm reg
- 1 tablespoon anchovy paste
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 lemon, juiced & zested
- 1 teaspoon salt
- 1 teaspoon coarsely cracked black pepper
D I R E C T I O N S
- Whir all the ingredients except the black pepper in a food processor until completely pureed. Stir in the cracked black pepper and put into a glass mason jar. The dressing will last up to 2 weeks in the fridge.