Rich with egg and parmesan, with savory depth from anchovy and garlic, this Caesar dressing is delicious on any salad (not just its namesake).
An emulsified dressing clings well to the surface of waxy, hydrophobic lettuce leaves, for even coating and better flavor in each bite.
Puréeing the egg yolk, anchovies, parmesan, lemon juice, Worcestershire, and garlic with an immersion blender emulsifies the dressing thoroughly and eases prep. Using canola oil for the puréeing step and then whisking in olive oil to finish results in a full-flavored dressing that's free of theThis recipe calls for up to a half dozen anchovies for plenty of savory depth, though you can scale back that amount if you like.
When it comes down to it, an emulsified Caesar salad dressing like this one is essentially a flavored mayonnaise. But because of the parmesan and black pepper it contains, it's far easier to emulsify a Caesar dressing than a standard mayonnaise.
. But feel free to adjust the number of anchovies, and the amount of Worcestershire sauce , according to your taste.
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