Caesar Dressing + Capers

When I was about 14 years old a family friend taught me how to make classic Caesar salad dressing from scratch. To this day I can recall the tedious crushing of garlic cloves, the squeezing of lemons, and the delicate slicing of anchovies. That recipe has stuck with me, as has the fresh and tangy flavours that it provided.

This isn’t that recipe, but for the last few months I’ve been trying to come up with something that rivals it. The result is something that hits very close to the mark. It sticks to the classic ingredients: olive oil, garlic, lemons, Parmesan cheese, etc., but also adds capers for a more modern twist. The result is a light, zesty, and mouthwatering dressing that will make your Caesar salad shine.

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Prep Time 15

Total Time 15

Servings: 1

Course: Salad, Sauces

Cuisine: Mexican

Calories: 1971

Ingredients Equipment Method Notes

Ingredients

3/4 cup olive oil
3 cloves garlic minced
2 tbsp anchovy paste
1/4 cup capers drained
3/4 cups Parmesan cheese grated
2 egg yolks
1 tbsp Worcestershire sauce
1 lemon juice + zest
1/2 tbsp Kosher salt
1/4 tsp black pepper freshly ground

Equipment

blender or food processor
spatula
citrus press
microplane
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Drain capers, peel and mince garlic, juice and zest lemon, grate Parmesan, measure and separate all ingredients.

Cooking + Assembly

Place all ingredients - with the exception of the olive oil - in a blender or food processor and blend until a fine paste is formed.
Scrape down the sides with a spatula and restart the blender, slowly adding the olive oil while processing. Continue to blend until the mixture is relatively smooth.
Add to you favourite Caesar salad ingredients and enjoy.

Notes

I really enjoy a Caesar salad dressing that features anchovies, but these can definitely be removed if that doesn't suit your taste.