Caesar Salad Dressing

Surprisingly, Caesar salad was invented in Mexico. Legend has it that the Italian-American restauranteur Caesar Cardini invented the salad in 1924 in Tijuana, Mexico. According to The Telegraph, Cardini owned a restaurant in the tourist destination to attract “Americans frustrated by Prohibition." Thus, the legend was born, and is one of the most recognized and favored salads in the United States.

INGREDIENTS:

• 2 garlic cloves, minced

• 1 1/2 tsp anchovy paste (or 4 whole anchovies if you can’t find the paste)

• 2 Tbsp freshly squeezed lemon juice

• 1 tsp Dijon mustard

• 1 tsp Lea & Perrin’s Worcestershire sauce

• 1/2 cup mayonnaise

• 1/2 cup Greek yogurt (plain)

• 1/2 cup grated Parmigiano-Reggiano cheese

• 1/4 tsp sea salt

• 1/4 tsp freshly ground black pepper

DIRECTIONS:

1. In a medium-sized mixing bowl, whisk together the garlic, anchovy paste, Worcestershire sauce, Dijon mustard and lemon juice.

2. Add the mayonnaise and. yogurt, Parmigiano-Reggiano, salt, pepper and whisk until well combined.

3. Taste and add more salt and pepper if needed.

4. Refrigerate at least an hour before serving.

5. The Caesar dressing will remain fresh for 1-2 weeks in the refrigerator.

Things you'll need for this recipe...