The Right Dressing for Caesar Salad
6 servings
15 minutes
The dressing for Caesar salad is the essence of flavor, a combination of tenderness and spiciness that makes this famous salad so special. Its history dates back to 1924 when Italian chef Caesar Cardini created a dressing in California that captured the hearts of gourmets. Its base includes anchovies, garlic, and capers ground into a paste for a rich and deep taste. Mustard, egg yolk, and olive oil create a velvety texture while lemon juice, pepper, and Worcestershire sauce add freshness and spice. Lemon zest at the end enhances the flavor making it harmonious. This dressing perfectly complements crispy lettuce leaves highlighting their tenderness and is an essential part of the classic Caesar turning it into a gastronomic masterpiece.
1
Prepare all the ingredients.
2
Crush the anchovy fillet, capers, and garlic in a mortar with salt. If you prefer a milder taste, you can add just one clove of garlic.
- Anchovies: 3 pieces
- Capers: 1 tablespoon
- Garlic: 2 cloves
- Salt: 1 teaspoon
3
Put the mustard in a bowl.
- Dijon mustard: 1 teaspoon
4
Add the yolk and start whisking.
- Chicken egg: 1 piece
5
Gradually, drop by drop, start adding olive oil while continuing to whisk. When the liquid begins to thicken, you can add the oil more boldly.
- Olive oil: 150 ml
6
Whip until a stable emulsion forms.
7
Add lemon juice, ground pepper, and Worcestershire sauce. Mix well.
- Lemon juice: 1 tablespoon
- Ground black pepper: 1 teaspoon
- Worcestershire sauce: 1 teaspoon
8
Mix the mass from the mortar into the sauce.
- Anchovies: 3 pieces
- Capers: 1 tablespoon
- Garlic: 2 cloves
- Salt: 1 teaspoon
9
Add lemon zest and mix. If the consistency is too thick, add a little water.
- Lemon zest: 1 tablespoon
10
Dress the Caesar salad with part of the sauce and serve the rest separately in a sauce boat for everyone to add as much as they want.
