Dave’s Legendary Caesar Salad Dressing
6 servings
All measurements are approx. except the oil: vinegar ratio. This must be 2:1. Adjust all
other amounts to your liking. I have made this for over 20 years and everyone thinks this
is the best Caesar dressing they have ever tasted.
In a food processor, add:
4 cloves of garlic, coarsely chopped. Use more if you really like garlic. I do.
1 2 oz. can of anchovy filets, about 8 pieces. Use flat anchovy filets packed in oil. Add
the oil as well. Anchovies are a critical ingredient. Do not omit. I have served this to
people who swear that they cannot stand anchovies, did not tell them they were there, and
they loved it.
1 1/2 T. spicy brown mustard. I like whole grain Dijon style mustard.
1 tsp dry mustard (optional)
Juice of one small lemon, about 2 T.
2 tsp. Worcestershire sauce
1 T. prepared horseradish. Do not use creamed horseradish. Silver Spring Foods, Inc. is
the world’s largest grower and processor of horseradish. It is available at most
supermarkets.
1/3 cup of red wine vinegar
A little less than 2/3 cup of extra virgin olive oil. As long as the ratio of oil to vinegar is
2:1, add the amount to equal the final amount of dressing you want. You use a little less
than 2/3 cup because you already added a bit of oil when the anchovy oil was added.
Blend until all ingredients are liquefied. Taste the dressing. Add more of any ingredient
you think will make it more to your liking.
Chill for 1 hour or more
Tear dry, crisp romaine lettuce to serve 6 people into 1 inch pieces. I allocate about a
large handful per person. For best results, put the torn lettuce in the frig for an hour or so.
This will make it even crisper.
Mix in the dressing while tossing. Toss with parmesan, or any similar Italian cheese, and
serve.
If you have extra dressing, refrigerate for up to 4 days for future use. Shake the dressing
to re-emulsify before using. If you need a little more of the left over dressing add more
oil and vinegar at 2:1 and re-season to taste.