Caesar Salad Dressing
4 servings
20 minutes
Caesar salad dressing is not just a condiment but the heart of the world's most famous salad. Its history dates back to 1924 when Italian chef Caesar Cardini first mixed this dressing in his restaurant in Mexico. The creamy texture with tangy notes of anchovies, garlic, and Dijon mustard gives the salad a rich, intense flavor. Capers add a slight acidity, while olive oil makes it velvety. This dressing pairs perfectly not only with classic Caesar but also with seafood, meat, and vegetables. Its unique balance of flavors makes every meal special.
1
First, we break the yolks into the blender.
- Egg yolk: 2 g
2
We start whisking until a white-yellow mass forms and add mustard.
- Dijon mustard: 1.5 teaspoon
3
Then, when the desired mass is formed, we add anchovies, garlic, salt, and capers. Once they are crushed, we slowly pour in the oil.
- Anchovies: 3.4 pieces
- Garlic: to taste
- Salt: pinch
- Capers: 1 tablespoon
- Olive oil: to taste
4
After everything is mixed, you can dress the salad with sauce.
