We have discovered a “new” best pizza parlor in our neighborhood. Grimaldi’s pizza is as close as I can get to New York City some days. The pizza is NYC perfect and the Caesar salad! What can I say? The dressing must have some kind of addictive secret food additive whisked directly into the dressing. It is definitely salad nirvana.
As always, I could hardly wait to get home and try to recreate this dressing.
Bottled salad dressing from the grocery store, say what? Truly there is absolutely no reason to go there. You can easily mix up salad dressing in your own kitchen. Once you start down this path, you will never return to the florissant lit aisle in the grocery. You know the drill, you’ve heard it a hundred times before….shop the perimeter of the grocery store and avoid processed foods.
After several tries, this is as close as I can get to Caesar dressing perfection at home.
It is great on any variety of home salads, but we especially like this dressing on romaine lettuce, Parmigiano-Reggiano shavings and grape tomatoes. It is just as spectacular on other types of salads. Go wild! I urge you to give this a try! Spring is around the corner, promise!
Caesar Salad Dressing
1 teaspoon Gourmet Garden garlic paste
1 teaspoon anchovy paste (in a tube in the Italian section of the grocery)
Juice from one lemon
1 teaspoon Dijon mustard
1 ½ teaspoons Worcestershire sauce
½ cup mayonnaise
½ cup low-fat sour cream or Greek yogurt
½ cup freshly grated Parmigiano-Reggiano cheese
Salt and pepper to taste
In a medium bowl, whisk together all the ingredients. Refrigerate and allow flavors to meld for at least 30 minutes. Keep leftover dressing refrigerated. However, I like to let the dressing come to room temperature before tossing the salad greens with the dressing.
[…] Caesar Salad Dressing from Kathy and Roxanne of Plugged into Cooking […]