Caesar Salad Dressing

Makes 1/2 cup

Ingredients

dressing
3 - 4 King Oscar® Anchovies in olive oil, finely minced
1 teaspoon anchovy oil, reserved from anchovy tin
1/2 teaspoon garlic, finely minced
1 tablespoon lemon juice
1 teaspoon Gray Poupon® Dijon Mustard
1/2 teaspoon Pointershire Sauce (worcestershire sauce)
2 tablespoons Prosecco
1/2 cup Hellmann’s® Mayonnaise
1/4 cup Parmigiano-Reggiano, grated
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste
seasoning for salad
spice mixture (see note below)

Directions

In a small bowl, whisk together the garlic, anchovy, lemon juice, dijon mustard and Pointershire Sauce. Add the mayonnaise, parmigiano-reggiano and anchovy oil, then whisk until well combined. Taste for flavor and add salt and pepper. Adjust flavors to your liking.

Notes

• Can substitute the Anchovies with ~1 tablespoon Roland® Anchovy Paste and 1 teaspoon California Olive Ranch® Extra Virgin Olive Oil.
• The dressing will keep well in the fridge for about a week.
• Sherry and sparkling mineral water can be substituted for the prosecco. But this give you a reason to purchase a fine bottle, take two tablespoons out of it for the recipe... then drink the rest. It's a win.
• Spice mixture to sprinkle on your caesar salad: 1 teaspoon Italian herb blend, crushed, 1/2 teaspoon RealSalt® Seasoning Salt, 1/8 teaspoon cayenne pepper. I don’t know what it is… but makes the caesar salad.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL https://www.onceuponachef.com/recipes/caesar-salad-dressing.html