Living in Spain, like most things has its ups and downs. But certain inconveniences have had their advantages. For example, since ready-made salad dressings that meet my standards are in short supply, I’ve become a whiz at whipping up my own.
While for the most part, I prefer vinaigrettes for my leafy greens, sometimes I crave creamy Caesar and bottled versions available in Barcelona supermarkets are sup-bar at best.
Yes, I know authentic Caesar has raw egg in it, and no, I’m not opposed to it, particularly, it’s just that if I’m going to get out the hand-blender, and wash it afterwards, I want my efforts to last more than one meal. Also, I use anchovies as opposed to Worcestershire sauce, as they’re more widely available here, and I prefer them.
Homemade Caesar Salad Dressing
- 30g anchovies packed in olive oil
- 2 tablespoons gluten-free mayonnaise, with as few ingredients as you can find it or for a thinner dressing, 1 tablespoon heavy cream.
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon red wine vinegar
- 1 clove of garlic
- 1/4 cup parmesan cheese
- 2 teaspoons coarse ground pepper
- Blend anchovies, cheese and garlic.
- Blend in the rest of the ingredients one at a time.
Extra tips and serving suggestions
- Make a more “authentic dressing” good for one day only by substituting two egg yolks for the mayonnaise
- Make Caesar salads with romaine, homemade croutons and extra shredded parmesan and ground pepper for garnish. Add extras like chicken breast, prawns, or steak to make it a meal.
- Use as a marinade on baked fish or chicken.
- Use as a dressing for pasta or bean salad.
- Slather on a sandwich or a roll up instead of mustard or mayo.
- Use as dipping sauce for grilled vegetables or even fries.
- Add extra garlic and black pepper to make it extra spicy
- Skip the mayo or cream to make a Caesar vinaigrette
- Reduce the olive oil, mayo and cheese to make a lower-fat version.
- Rinse the anchovies before mixing them into the sauce to lower the sodium, or even reduce them by half.
- This recipe is gluten-free, and contains no meat.