Have you noticed that really good restaurants always include anchovies in their Caesar dressing? That’s because anchovies add a certain (and fabulously delicious) “je ne sais quoi” quality to a Caesar salad. Anchovies are the center-stage superstars of traditional Caesar dressing, so why omit them? Caesar dressing without anchovies is like a dog without a bone.
This recipe for Caesar dressing most certainly does include anchovies, but omits the raw egg yolks. I opt to use mayonnaise for food safety reasons, but if you happen to get some fresh eggs from a reputable source, go for the raw eggs. Just sub two egg yolks in place of the mayo. You won’t regret it.
¼ c. grated Parmesan
1 garlic clove, minced
4 flat anchovies, patted dry and finely minced
2 Tbsp. lemon juice
2 Tbsp. mayonnaise (or two raw egg yolks)
1 tsp. Dijon mustard
¼ c. olive oil
2 Tbsp. water
Salt and pepper, to taste
Whisk together the Parmesan, garlic, anchovies, lemon juice, mayonnaise, Dijon, olive oil, and water until an emulsion is formed. Add salt and pepper to taste.