National Sardines Day | Caesar Salad Dressing
Caesar salad dressing is made with anchovies, and that’s pretty well known, do you may be asking: what is the difference between anchovies and sardines? To which I reply: who cares?? I could tell you what the difference is, but it’s not too much, from what I could tell.
Because there are a lot more recipes I could make with anchovies (and anchovy paste) than sardines, I decided that for my purposes on this post, sardines and anchovies are the same thing. I wanted caesar salad, and I love homemade dressings of all kinds (so much better than store-bought) so I immediately knew what I would make and actually, I made this salad a long while ago.
In my eyes, and according to my palate, it’s very difficult to screw up caesar salad dressing. I’ve had dressing with a stronger anchovy taste over others, but with everything else combined together, it’s still something I very much enjoy. However, I once had – many years ago – a caesar salad from the Hard Rock in Orlando, and it was inedible. The anchovy taste was so strong, I had no choice but to wrinkle my nose and push the plate away. It was the first and only time I turned a caesar salad away.
Don’t worry, folks, this dressing is spot on and will be very much enjoyed in your home. I can promise you that.
Caesar Salad Dressing
- 1/4 tsp garlic paste
- 1 tsp anchovy paste
- Juice from 1 lemon
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup mayonnaise
- 1/3 cup grated Pecorino Romano cheese
- Pinch each of salt and pepper
- In a medium bowl, whisk together the first five ingredients. Add the rest of the ingredients and whisk to combine. Adjust any ingredients as necessary.