Easy Caesar Salad Dressing (no fish sauce!)
The other day I was in the mood for a chicken Caesar salad for dinner, and since we don’t eat a lot of Caesar dressing at home, I decided to make my own instead of running to the store to buy a bottle.
After perusing several different recipes on the internet to understand what the base of the dressing was, I came up with this simple — mostly pantry staples — Caesar salad dressing.
I’m going to be honest here. I’m trying my hardest to mimic the Tabasco Caesar salad from Pearls Crabtown in Oklahoma City. It is the absolute best Caesar salad I have ever had! But if you’re not into spice, just skip the Tabasco!
The best bits:
- You can whip this up at a moment’s notice
- Make as little or as much as you want, and freeze some for later!
- There aren’t any weird ingredients or preservatives
- Customize the amount of each element to suit your taste buds
- No anchovy/fish sauce required!
Ingredients:
1/3 cup olive oil
2 tsp dijon mustard
2 tsp lemon juice
1 1/2 tsp red wine vinegar
1 tsp Worcestershire sauce
1 tsp minced garlic (about two cloves - or measure with your heart 😌)
1/2 tsp salt
1/8 tsp pepper, plus some more to serve
Optional: add a teaspoon (or more, depending on your spice preference) of Tabasco sauce to spice it up!
Instructions:
Mix well! Use an immersion blender (this is the one I use, it works great.) if you have one. If not, use a fork or whisk, or you could even throw it in a blender and pulse for a few seconds. For minor cleanup, add ingredients to a jar like this and SHAKE WELL.
Please note: This dressing is pretty stout, so a little bit goes a very long way! Underdress the salad and try it first before adding more.
Xx, Riss
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