Caesar dressing
Caesar dressing
5 people
Did you know that the Caesar salad is named after Caesar Cardini (1896-1956), a hotel and restaurant owner and chef of Italian descent from San Diego? The salad originated out of necessity, as several ingredients were not available at that time. When people later returned to the establishment and specifically asked for this salad, Caesar knew he had created something special. The Caesar dressing is an essential part of the dish and can make or break it ;-). I would like to share my recipe below.
Ingredients: 200 grams of mayonnaise, preferably sugar-free 20 grams of good quality finely chopped anchovies 35 grams of finely grated Parmesan cheese A few drops of Tabasco Juice of half a lemon Black pepper from the mill A few drops of balsamic vinegar A few drops of Worcestershire sauce 1 heaped tablespoon of full-fat yogurt Water
Preparation: Start by placing the mayonnaise in a bowl. Add all the ingredients except for the water. Mix these ingredients well together with a spoon. Add at least 25 ml of water and stir it in. Taste and add more heat (Tabasco or black pepper), some salt (Worcestershire sauce), some acidity (lemon juice), or some sweetness (balsamic vinegar) if desired. Want to make the dressing thinner? Then add a bit more water depending on the desired thickness.
This dressing is delicious with a salad of romaine lettuce leaves, briefly cooked green beans, fresh parsley, and a hard-boiled egg.
Complete the salad with homemade croutons (small diced pieces of white bread or sourdough bread briefly fried in butter and then hardened in the oven at 120 degrees for 20-30 minutes).
Prefer a meal salad? Then add diced smoked salmon or smoked chicken breast, or roast a chicken leg in the oven. Also nice with fried potatoes.
Enjoy your meal!
By: Marleen
Categories: Kitchen secrets
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