Caesar dressing with anchovies is a classic favorite that adds a rich, savory flavor to your salads. This dressing is creamy, and tangy, and has just the right amount of anchovy to give it depth without being overpowering. Perfect for drizzling over crisp romaine lettuce, it transforms a simple salad into a delightful meal.
| Servings | Total |
| 8 | 10mins |
History of Caesar Dressing With Anchovies
Caesar dressing was invented by Caesar Cardini, an Italian-American restaurateur, in the 1920s. The original recipe did not include anchovies, relying instead on Worcestershire sauce for its slightly fishy flavor. However, over time, the addition of anchovies became popular and widely accepted, enhancing the dressing’s depth and umami. Today, many consider anchovies an essential ingredient in an authentic Caesar dressing.
Why Caesar Dressing With Anchovies
Caesar dressing with anchovies is beloved for its bold and complex flavor. The anchovies provide a savory, umami taste that complements the creamy texture of the dressing. This combination makes it a perfect match for the crisp, fresh taste of romaine lettuce, creating a salad that’s satisfying and full of flavor.
What is Caesar Dressing With Anchovies Made of?
Caesar dressing with anchovies typically includes a blend of ingredients such as egg yolk, garlic, lemon juice, Dijon mustard, Worcestershire sauce, olive oil, and, of course, anchovies. These ingredients come together to create a smooth, creamy dressing with a delightful tang and a savory depth.
What to Have with Caesar Dressing With Anchovies
This dressing pairs wonderfully with a classic Caesar salad, consisting of romaine lettuce, croutons, and Parmesan cheese. It can also be used as a dip for vegetables, a spread for sandwiches, or a dressing for pasta salads. Its versatile flavor makes it a great addition to many dishes.
Is Caesar Dressing With Anchovies Healthy?
Caesar dressing can be enjoyed as part of a balanced diet. While it contains ingredients like egg yolk and olive oil, which add fat and calories, these fats are mostly healthy monounsaturated fats. The anchovies also provide a good source of omega-3 fatty acids. However, it is best to enjoy this dressing in moderation due to its calorie density.
Kitchen Equipment
To make Caesar dressing with anchovies, you will need the following equipment:
- Mixing bowls
- Whisk or blender
- Measuring cups and spoons
- Garlic press (optional)
- Grater for Parmesan cheese
Ingredients
- 2 large egg yolks
- 2 cloves garlic, minced
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 4 anchovy fillets, minced
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Directions:
- In a mixing bowl, whisk together the egg yolks, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce until well combined.
- Slowly drizzle in the olive oil while continuing to whisk, creating a thick, emulsified mixture.
- Add the minced anchovy fillets and grated Parmesan cheese, stirring until well incorporated.
- Season with salt and freshly ground black pepper to taste.
- For a smoother texture, you can blend the dressing in a blender or food processor until creamy.
- Taste and adjust seasoning as necessary, adding more lemon juice or Parmesan cheese if desired.
- Store the dressing in an airtight container in the refrigerator for up to one week.
Tips
- For a lighter version, substitute half of the olive oil with plain Greek yogurt.
- If you prefer a stronger garlic flavor, add an extra clove of garlic.
- To avoid raw egg yolk, use pasteurized eggs or a high-quality store-bought mayonnaise as a base.
Conclusion
Caesar dressing with anchovies is a timeless classic that adds a burst of flavor to any salad. Easy to make and incredibly versatile, it’s a must-have recipe for any home cook. Enjoy this dressing with fresh greens, or use it to add a savory touch to various dishes.
MORE RECIPES
The Best Caesar Dressing With Anchovies
Equipment
- Mixing bowls
- Whisk or blender
- Measuring cups and spoons
- Garlic press (optional)
- Grater for Parmesan cheese
Ingredients
- 2 large egg yolks
- 2 cloves garlic, minced
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin olive oil
- 4 anchovy fillets, minced
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- In a mixing bowl, whisk together the egg yolks, minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce until well combined.
- Slowly drizzle in the olive oil while continuing to whisk, creating a thick, emulsified mixture.
- Add the minced anchovy fillets and grated Parmesan cheese, stirring until well incorporated.
- Season with salt and freshly ground black pepper to taste.
- For a smoother texture, you can blend the dressing in a blender or food processor until creamy.
- Taste and adjust seasoning as necessary, adding more lemon juice or Parmesan cheese if desired.
- Store the dressing in an airtight container in the refrigerator for up to one week.