Have you ever tried making your own salad dressing? If not, you’re missing out on some great flavors.
Making your own salad dressing from scratch tastes better than bottled ones. It’s healthier too as you have control of what goes in it.
During my birthday dinner at Cru Steakhouse in Manila Marriott Hotel, I ordered their signature Caesar Salad prepared tableside. This was not the first time I ordered this salad and I was reminded why it had become one of my favorite dishes in the resto.
One of my favorite dishes is the CRU Caesar Salad. It is prepared tableside using the freshest ingredients and the dressing is made from scratch! So elegant. Rina has been our constant server whenever we’re here. Excellent service as usual!
Photo taken using Instagram
I got inspired to make my own homemade caesar salad dressing and I’m happy to share it with all of you!
Ingredients:
1/2 cup extra virgin oil
1/3 cup grated Parmesan cheese
2 egg yolks or for kids, substitute with 1 1/2 tbsp mayonnaise (I suggest Hellman’s brand)
1 tbsp Dijon mustard
2 cloves of garlic, minced
1/2 teaspoon anchovy paste or 4-5 anchovy fillets
1/4 teaspoon Worcestershire sauce
1 tbsp fresh lemon juice
salt & pepper to taste
1 head romaine lettuce, torn into bite-size pieces
The details make the difference
To assure that you get the creamiest and most garlic-y flavor, here are my non-negotiables:
Use grainy Dijon mustard. I recommend Waitrose Easy On The Dijon Whole Grain Mustard. I love the grainy bits and the tangy flavor of this particular mustard. Available in Rustan’s Marketplace
If you’ve never tried adding Worcestershire sauce in your caesar salad dressing, now is the time to do it. It gives depth of flavor and adds to the garlic-y taste (the ingredients of the sauce include soy, vinegar, and garlic). Available in all leading groceries
Only use fresh Parmesan cheese. Don’t even think about using the bottled version. The intense, complex Parmigiano Reggiano is a cheese like no other.
Cool kitchen gadget: Garlic press
This kitchen aid cuts down chopping time! Moms and cooks will thank me for this.
A garlic press is a kitchen tool, consisting basically of two levers connected by a hinge. There are small cups on the end of the levers opposite the hinge that nest inside each other. To use, separate the levers, place a clove of garlic in the cup, and then close the other lever on top of the garlic. Press the levers together and the garlic will fall through very small holes in the bottom of the cup. The garlic press is ideal to use when recipes call for “very finely minced garlic.”
Easy peasy:
Step 1: In a wooden bowl, whisk extra virgin oil, Parmesan cheese, egg yolks, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper until smooth; season with salt if necessary.
Step 2: Drizzle dressing over romaine lettuce in a large mixing bowl; toss to coat.
Skip the croutons and bacon. You can also add fresh tomatoes if you wish.
Reminder: Don’t use raw egg yolks if you’re planning to serve this to kids. Best to use egg substitutes or mayonnaise.
Shoppingero/shoppingera, try it and let me know how you like my recipe!