Happy Leap Day! Once every four years we get an extra day in the calendar. Joe argues that we shouldn’t have to work today since, “we didn’t work on this day last year.” Touché.
One of my new ingredients for February is in this recipe: anchovy paste. (Learn more about my 2016 cooking goal here). We bought the highest quality anchovy paste we could find in Whole Foods because we didn’t want to to let poor quality color our view of the ingredient itself. I learned that it is prudent not to be too heavy-handed with the anchovy paste for the dressing. You want a hint of the anchovy flavor without letting it overpower the rest of the ingredients.
This recipe is light because it uses more EVOO than mayonnaise, unlike many other recipes I have seen. I strongly dislike mayo. The olive oil also gives the dressing a yellow hue, more so than other caesar dressings that are usually white. It is still Caesar though, with all it’s familiar flavors. Go ahead and make this dressing yourself instead of buying it from the store next time!
- 2 tbsp Mayonnaise
- 2 tsp Dijon Mustard
- 3 cloves Garlic
- 1 tsp Vinegar
- 1 tbsp Lemon Juice
- 1/2 tsp Anchovy Paste
- 1/2 cup EVOO
- 1/4 tsp Salt
- 1 tbsp Grated Parmesan
Here’s what I did:
Mince or press the garlic cloves. In a medium mixing bowl, stir together the garlic cloves, mayo and mustard. Add the salt, vinegar, lemon juice and anchovy paste.
Slowly whisk in the EVOO until fully combined.
Store in a mason jar until ready to use, or immediately mix in romaine lettuce and more parmesan cheese. Top with freshly cracked pepper.