I love umami-packed Caesar dressing and use it not just on salads, but drizzled on sliced tomatoes, avocados, warm green beans, quartered roasted Brussels sprouts, slices of cold roast chicken, cooked prawns…well, you get the idea. Homemade is easy, utterly delicious, and much more tasty than bottled brands.
Blender Caesar Dressing
Yield: 1-1/2 cups, 8 servings. 2-tablespoon serving =68 calories, 0 net carbs
2 garlic cloves, minced
1/2 cup organic mayonnaise
1/4 cup finely grated Parmesan cheese
2 anchovy fillets, rinsed and patted dry
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup olive oil
Process mayonnaise, Parmesan, anchovies, lemon juice, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With blender running, slowly add oil until emulsified.
Store in an airtight container, refrigerated, for up to two days. At about the third day, the anchovy flavor will begin to get a bit funky. To hold longer, make the dressing without anchovies, then before each use, add a mashed 1/4 anchovy for each serving used, whisking well.