My opinion: This recipe should be viewed with Handel’s ‘Hallelujah Chorus’ playing in the background.
I made this dressing for the first time several months ago. Since that first bite, it’s made it to our dinner table 2 to 3 times per week. Sometimes it’s a side dish, other times it is our entree with shrimp or chicken added. I’ve served it to friends, family and get rave reviews from all. The other day, my 10-year old grandson even asked me to make it for our Thanksgiving dinner.
I love Caesar salad and in the past I’ve made different recipes all done in the traditional way – oil, lemon, egg, anchovies, Dijon, etc., all whisked into a nicely blended dressing. They were good, but none brought back that 1970 ‘aha moment’ when I first tasted Caesar salad prepared tableside at a local steak house. This one did just that! (Had someone told me I could recreate that rich, robust taste with bottled mayonnaise, I would have thought they were crazy.)
Note: No salt is needed. The Parmesan and anchovies take care of the salt.
Note: So that you can make this salad when you get the urge (which might be often), you may want to start stocking those little cans of anchovies in your pantry (I have).
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My opinion: This recipe should be viewed with Handel’s ‘Hallelujah Chorus’ playing in the...