Caesar-style Salad Dressing
adapted from a recipe from Ley Clifton in the Penzey’s Spices catalog, Spring 2010, p. 37
I LOVE Caesar Salad. I’ve avoided making my own authentic “Caesar Dressing” (as invented by Caesar Cardini) because of the raw eggs required. I often buy Newman’s Own Creamy Caesar Dressing, but really prefer to make dressings from scratch. This “Caesar-style” dressing really fits the bill. Nice taste and texture. And egg-free!
1 cup mayonnaise
1 Tbls. Diron-style mustard
1 Tbls. Worcestershire sauce
2 Tbls. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder (optional)
3 cloves fresh garlic, minced
1 Tbls. Penzey’s Italian Herb Mix (or your own blend of oregano, basil, marjoram, thyme and rosemary)
1/4 cup grated Parmesan cheese (the fresher, the better)
In a medium bowl, whisk together all the ingredients. Blend well, taste, and add more spices as desired. Toss with bite-size pieces of romaine lettuce. Sprinkle with additional parmesan cheese, if desired.
- Ley Clifton’s recipe used 1 Tbls. each of Penzey’s California Seasoned Pepper and Penzey’s Italian Vinegar and Oil Salad Dressing Base (see Penzeys.com for the specific ingredients in these blends). I didn’t have either of them and didn’t want to include the sugar and green and red bell peppers in those mixes, so I came up with the above spice combination. IMHO, it turned out PERFECT!
- The recipe above is double the amount I actually made. The recipe as written would work well for one big family-style salad; my half-batch worked for individual salads over several days. Refrigerate any leftovers, but not for much more than a few days.