Caesar’s Dressing is much too good to be used only on salad, so go ahead and use it on grilled fish, or skip the anchovies in the dressing and use it on poached or grilled chicken.
There’s no Caesar’s Salad without Caesar’s Dressing!
In Caesar’s Dressing, anchovies are blended and do their unseen magic. I can’t remember who wrote about Anchovies that they are “A blessing if disguised”. No wonder Caesar’s dressing is as popular as plain anchovies still make many people squeamish! Is it the anchovies’ fault if they are so homely? They are one of the best foods you could possibly eat, so go ahead and camouflage them in dressings, in pasta, on pizza, in dips, and watch your anchovy-based treats disappear. Ah! the wonderful world of Umami!
- 6 anchovies, rinsed
- 3 tablespoons capers
- ½ bunch flat-leaf parsley, stems and leaves
- 3 tablespoons Dijon mustard
- 4 large cloves garlic
- ½ cup extra-virgin olive oil
- ¼ cup wine vinegar
- ½ cup water
- 1 tablespoon oregano
- Ground pepper to taste
Place all the ingredients in a food processor and process until smooth, about half a minute. If the dressing gets too thick as it sits, thin it with a little more water. Makes about 2 cups. Store refrigerated in a glass jar.