This Bomb Caesar Salad Dressing has been made far too many times to count! Enjoy this dressing in a classic caesar salad, cold pasta salad, sauce, or dip.
WHAT YOU NEED TO MAKE THE BOMB CAESAR SALAD DRESSING:
- garlic clove
- anchovy paste
- Dijon mustard
- Worcestershire sauce
- lemon juice
- Parmigiano Reggiano
- kosher salt
- freshly ground pepper
A HOT TIP FOR MAKING THE BOMB CAESAR SALAD DRESSING:
Don’t skip the anchovy paste!
Unless you’re vegetarian, anchovy paste is an absolute must! It adds a depth of flavor that cannot be replicated. The amount recommended in the recipe won’t be fishy whatsoever. Sometimes I add a smidge more than what I’ve noted in the recipe.
Let’s just say it’s one of those ingredients you wouldn’t know was there, but you would know if it was missing.
Cento is my go-to brand for anchovy paste. Made with anchovies from the Adriatic, this resealable tube is always in my fridge!
WHAT YOU’LL NEED TO MAKE HOMEMADE CROUTONS:
- diced bread bread of choice; ideally 1 or 2 days old
- extra-virgin olive oil: basil, lemon, garlic, rosemary, chili, habanero; whatever kind you want
- seasoning of choice; here’s your license to experiment
- sea salt or kosher salt
CURIOUS ABOUT ANCHOVY PASTE?
Give this Simple Anchovy and Caper Spaghetti a try! It’s an easy weeknight dinner, made up of ingredients from your pantry!
The Bomb Caesar Salad Dressing
- 1 whisk
- medium bowl
- 1 mason jar or jar with tight fitting lid
- measuring spoons
- measuring cups
- 1 garlic clove minced
- ½ tsp anchovy paste see notes
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice freshly squeezed
- ½ cup mayonnaise like Hellmann's
- ¼ cup Parmigiano Reggiano freshly and freshly grated; may sub Pecorino
- ¼ tsp kosher salt
- ¼ tsp freshly ground pepper
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
- Add the mayo, Parmigiano-Reggiano, salt & pepper and whisk until well-combined. Taste and adjust as needed.
- Store in an airtight container or jar in the fridge for up to 5 days.