Chef Caesar Cardini invented Caesar dressing in 1924. It has an olive oil base and it contains garlic and anchovy, which both give the dressing a strong flavor. Making Caesar dressing is a quick process, but it must be mixed using the proper technique to prevent the oil from separating from the other ingredients.
Ingredients
Caesar dressing is made from a limited number of ingredients, so take extra care to select the highest quality possible. Use extra virgin olive oil which has a purer taste than lower quality oils. You'll need 1/2 cup of oil.
Since the dressing contains one uncooked egg, ensure your egg is fresh. Bacteria can grow in damaged eggs, so make sure the outer shells are not cracked or dirty before using. If they are, discard them. If you don't wish to use a raw egg, use a commercial egg substitute, available in liquid or powder form. Follow the manufacturer's directions for the correct amount to equal one egg.
Use one raw garlic clove or roast it for an extra kick to your dressing.
Anchovies don't taste fishy once they are combined with the other ingredients, so don't skip them if you don't like fish or the dressing won't have its classic flavor. Use two chopped up anchovy fillets or 2 tsp. of anchovy paste, which comes in a squeezable tube.
Oil-based dressings must have acid ingredients to prevent the oil from separating, so make sure to use 1 to 2 tbsp. mustard, lemon juice or vinegar (or a combination of each). Acidic ingredients are not just there for flavor, they play an important role in maintaining a smooth dressing.
Equipment
You will need to continuously mix the dressing as you pour in the oil, so use either a whisk or a blender. If you choose to use a whisk, add all the dressing ingredients to a large bowl with the exception of the oil, then slowly pour in the oil while you whisk the dressing. Make sure not to add the oil too quickly or the dressing won't come together properly. You can save yourself some trouble and use a blender or food processor. Just make sure the appliance has a top chute that you can slowly pour the oil into as you mix the other ingredients. Regardless of the method you use, it's essential to continuously keep the oil moving.
Serving
For best results, make Caesar dressing as soon as possible before serving. You can even make it right at the table like some restaurant chefs do. Drizzle the dressing over Romaine lettuce, Parmesan cheese and croutons to make a Caesar salad or serve it alongside chicken or fish. If you have remaining Caesar dressing, transfer it to an airtight container and keep it in the refrigerator. Use any leftovers within three to five days. If the oil separates, just quickly whisk it before serving and the dressing should come back together.
Tags: Caesar dressing, make sure, other ingredients, before serving, from separating
