Known for it's lemony garlic creamy taste, the Caesar dressing is one that is most desired when it comes to all dressings creamy.
This very basic recipe was one that I have been re creating in the kitchen for years. It's very easy to do, takes no time at all (If you have roasted garlic) and sure is a pleasure for your guests when they come to realize that it was made in your very own kitchen.
For those of you who do not have roasted garlic, at the bottom of this posting I will put a brief description on how to do it yourself.
Ingredients:
2 cloves of garlic
2 anchovy fillet
2 tablespoons capers, drained and rinsed (25 mL)
1/2 teaspoon Dijon mustard (2 mL)
1 tablespoon lemon juice(15 mL)
1/4 teaspoon Worcestershire sauce (1 mL)
1/4 cup (50 mL) vegetable oil
2 tablespoons double cream (Mayonnaise if you desire a thicker dressing (25 mL)
1/4 teaspoon freshly ground black pepper (1 mL)
1 head romaine lettuce, outer leaves removed
1/4 cup freshly grated or shaved parmesan (50 mL)
Directions:
1. In a food processor or blender, pulse roasted garlic (roasted or plain raw garlic) anchovy, and capers.
2. Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With the motor still running, slowly add the vegetable oil. and finish with double cream or mayonnaise to achieve a creamy consistency.
3. Season with black pepper and salt to taste.
4. In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well.
Roasted Garlic
For those who wish to make roasted garlic, the process is extremely easy.
Ingredients:
1 head of garlic
Directions:
Preheat oven to 375 degrees F (190 C).
1. Slice the stem end off of the garlic and place on a sheet of aluminum foil. Drizzle with olive oil.
2. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool.
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