Creamy Caesar Dressing atop some spring greens.
A classic Caesar is fine, but sometimes you want a creamy Caesar dressing. Especially if you have a bagful of “Spring Greens” vs rugged romaine. This recipe works because it contains all the essentials including eggs in a food safe payload (mayo) for those who are squeamish about eating them raw. Makes about 1 ½ c dressing, enough for 3 big salads.
Ingredients:
2-3 garlic cloves, peeled
2 anchovy filets in oil or 1 t anchovy paste
2 T lemon juice
1 t Worcestershire sauce
1 t Dijon mustard
½ c grated Parmesan
Generous pinch Kosher salt
Generous pinch ground black pepper
Generous pinch MSG (optional)*
Method: add all ingredients to a mini-chop and pulverize into a smooth creamy emulsion. Spoon over greens and mix thoroughly before serving. Don’t be overly generous with the dressing; a little goes a long way. Unused dressing will keep a couple weeks in a refrigerated container.
*You wouldn’t expect to see a table side waiter sprinkling on MSG in a fancy Tiajuana restaurant, but it seemed to fit here. We were inspired by its use (but not always!) in Hidden Valley Ranch Dressing and our copycat Mystery Creek Ranch Dressing.
Your copycat recipes are good, given BMF standards! Don’t worry about MSG. “If you’re sad in life, use MSG. If you’re happy in life, use MSG” Uncle Rodger.
Uncle Rodger is a wise man.