Caesar dressing

My younger son adores Caesar salad and orders it almost every time he sees it on a menu. Typical of me I decided to try to make our own rendition. I don't care for anchovies, but this preparation doesn't have that fishy taste. If the dressing tastes fishy or salty to you, rinse the anchovies in water before pounding them into a paste. If you are able to find white anchovies, they make a great addition to the top of the salad. I like anchovies in tins packed in oil for the dressing. This recipe is an adaption from a recipe I found on Food52 and information I found on Chowhound. Both of these sites are useful in many respects. A classic Caesar dressing will have a raw egg yolk; I replace that with mayonnaise. See Chicken Caesar salad for the complete recipe.

  
    Recipe makes
    Active time
    Total time
  
    1 cup
    10m
    10m

  
    Special equipment needed
  
    Garlic press
  
    Wooden spoon
  
    Wire whisk

  
    Variations
  
    • Try soy sauce instead of Worcestershire sauce, but be careful of the salt content.
  
    • Use fish sauce instead of anchovies.

  
    Storage
  
    • The dressing can be made ahead. Cover and refrigerate for up to 1 - 2 days.

  
    Ingredients
  
    4 garlic cloves, put through a garlic press
  
    1 2-ounce tin of anchovies packed in oil, rinsed for a milder taste
  
    1/4 teaspoon salt
  
    1 teaspoon mustard, preferably Dijon
  
    1 teaspoon Worcestershire sauce
  
    1/2 teaspoon Tabasco sauce
  
    2 tablespoons lemon juice, about 1 lemon
  
    1 tablespoon mayonnaise
  
    1/4 teaspoon ground pepper, preferably white, optional
  
    1/2 cup extra virgin olive oil

Instructions
• Add the garlic, anchovies, and salt to a bowl. Mash these to a paste with the back of a wooden spoon until smooth.
• Add the mustard, Worchestershire, Tabasco, lemon juice, and mayonnaise. Stir with a wire whisk until smooth and thoroughly combined.
• Add the olive oil in a slow stream whisking continously until all of it has been absorbed, and the dressing is *emulsified.*

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