I joke about my husband’s love of Caesar Dressing with a lot anchovies and a little Romaine. This should tell you just how much he enjoys Caesar Dressing AND Anchovies. Although I would not advise you to copy his recipe (we are all about balance! There’s no doubt that the Caesar dressing with anchovies you’re about make is a great choice for the Mediterranean Diet. Some creamy dressings don’t sabotage healthy eating!
Our simple Caesar Salad dressing is designed to be Mediterranean Diet friendly. This recipe is rich in flavor, creamy and has a rich consistency. It can rival the best restaurants.
Go ahead and drizzle some (or lots!) on your next salad.
- See more my lovely recipe
- What are the main components of salad dressing
- What’s the difference between mayonnaise and salad dressing
Who invented Caesar Salad?
Let me burst the bubble of your imagination if you picture Julius Caesar wearing a chef’s cap. He was too busy running an empire to dabble in salad dressings.
The true story will captivate you as much as the salad! Caesar Cardini is credited for the salad. He was an Italian immigrant, who opened French-inspired restaurants both in Mexico and America. A man from Italy in a French-style restaurant in Tijuana in Mexico is preparing a salad which will take the world by a storm. This is a plot turn, right?
Imagine this: it’s July 4th and Cardini’s Restaurant is humming with customers. The kitchen? It’s getting low on supplies. Cardini did not let this dampen his spirits! He looked at his leftovers instead – a few romaine leaves, an egg yolk that was still raw, some Parmesan, and other oddities. It might have seemed to some like a disaster in the making. Cardini, however, was not one of them! He decided to shake things up, literally. He threw these ingredients together with a little creativity and desperation. Et voila! He transformed what appeared to be food scraps into an unexpectedly delicious meal.
Next time you’re eating a Caesar Salad, keep this story in mind. Every bite is a testimony to Cardini’s creativity and the magic that comes from improvisation in the cooking. Who would have thought that a mishmash made up of leftovers could become a global phenomenon? Doesn’t this make your salad even more delicious?
Does Caesar Dressing contain anchovies?
Let’s start by getting one thing straight. The original Caesar Cardini salad, according to his daughter, did not contain any anchovies. Here’s the real kicker: Some people claim that Caesar’s brother Alessandro was the one who created the salad. Alex included the little fish in the mix.
Let me tell you that if Caesar hadn’t run out of anchovies on July 4, 1924 and had them lying around, he most certainly would have thrown them in. Why? Anchovies are a perfect match for Caesar dressing.
Don’t forget to add anchovies when you make your Caesar dressing. The secret ingredient to a great salad!
Caesar Salad Dressing Ingredients:
What you’ll need to make the best Caesar dressing:
- Olive oil or avocado oil mayonnaise is a healthier alternative to regular Mayo. It adds a rich texture and flavor.
- Anchovies : The star ingredient. This little fish is packed with omega-3 fats and gives our Caesar dressing an umami taste.
- Dijon Mustard: Gives the dressing a kick of tanginess and helps emulsify it.
- Garlic is a must-have in any Caesar dressing recipe. It gives the dressing a rich aroma and depth.
- Lemon Juice: Adds a zingy freshness to the dish, balancing out its rich ingredients.
- White Wine Vinegar: Its bright acidity enhances the overall taste.
- Worcestershire Sauce This secret ingredient adds complexity and depth to your dressing.
- Parmesan : Adds a salty and nutty flavor to the dressing that is utterly addicting!
- Salt: to taste
Making Caesar Dressing With Anchovies
- Drain and coarsely chop the anchovies, then use the back of a knife to mash the paste.
- Place in a large bowl. Add the mayonnaise, mustard, parmesan cheese, Worcestershire sauce, vinegar, lemon juice and salt to a medium bowl. Mix well.
- Add a tablespoon at a time of water and whisk to reach the desired consistency.
- Refrigerate until you use it – the flavor will blend better after a few minutes of resting.
Substitutions and Recipe Tips:
- Anchovy paste can be used instead of mashed achovies.
- Lime juice is a good substitute for lemon.
- Balsamic vinegar or soy sauce can replace Worcestershire sauce. For more ideas, check out the post
Serving Suggestions
Add your Homemade Caesar Dressing to crisp Romaine lettuce. You can also add some anchovy filets, Parmesan shavings and freshly ground pepper.
Some people like to add croutons. I prefer a fresh crusty piece of bread. If you want to be fancy, why don’t you assemble your salad at the table?
Why I Love Caesar Salad
Caesar Salad, with its sharp, tart, and salty flavors and crunchy croutons atop crisp lettuce, is a deliciously nutritious dish. It also features anchovies, raw milk cheese, and lemon.
Wild-caught Anchovies
Anchovies are used in classic caesar recipes, both as part of the salad and its dressing. Like all oily fishes, anchovies are high in omega-3 fatty acid, which supports cardiovascular and cognitive functions. Also, they are rich in calcium and selenium. Anchovies, like most small fishes, are considered to be among the best choices for sustainable seafood. They also have the lowest likelihood of being contaminated by ocean pollutants. Here is where you can buy them.
Raw Romaine, Romaine and Lemon
Garlic, romaine, and lemons are all rich in antioxidants, such as beta-carotene and vitamin C. Garlic also acts as a powerful immunity booster.
Raw eggs and raw milk cheese
The classic caesar dressing includes parmesan, traditionally made from raw milk. It also contains raw egg yolk. Raw egg yolks are rich in biotin and choline. When from pasture-raised chickens, they also contain vitamins A, E, beta carotene, as well as the antioxidant, beta carotenes.
Ingredients
Croutons
- Extra virgin olive oil, 1/4 cup
- 3 cubes of sourdough bread
- Fine sea salt, 1/2 teaspoon
Caesar Dressing
- 4 cloves garlic
- Four anchovy fillets (packed with oil).
- Juice of 1 Lemon
- 1 egg yolk
- Dijon mustard, 1 1/2 tsp.
- Extra virgin olive oil, 1 cup
- 1/4 teaspoon sea salt fine
- 1/4 teaspoon black pepper, ground
Salad
- 1 head Romaine lettuce
- 2 ounces grated Parmesan cheese
- Twelve medium-sized anchovy files
Instructions
- In a skillet, heat two tablespoons of pastured lard with two tablespoons of extra virgin olive oils over medium high heat. Arrange the bread cubes in one layer, if necessary. Allow the bread to brown for about 3 minutes on one side before stirring and allowing to brown it on both sides. Transfer the croutons to a dish covered with kitchen towels and sprinkle them with salt. Let the croutons cool completely.
- Garlic, 4 anchovy fl ets, mustard, lemon juice 1 cup of olive oil, salt, pepper, and the four anchovy fl ets into a blender and blend for 30 seconds. Pour the dressing into a mason jar or salad dressing cruet and keep it in the fridge until you’re ready to make the salad.
- Add the parmesan, anchovy, and croutons that you have saved to the salad bowl. Toss the salad with the dressing.