caesar salad with garlic-rubbed croutons

Caesar Salad Dressing


2 tablespoons mayonnaise - or - 1 egg

1 tablespoon fresh lemon juice

1/2 teaspoon Dijon mustard

1 small garlic clove, minced

1/2 teaspoon Worcestershire sauce

1 oil-packed anchovy fillet, finely chopped (optional)

1/4 cup extra-virgin olive oil


Whisk all except last together. Gradually whisk in 1/4 cup olive oil. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)

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Taken on September 2, 2006