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.

Happy National Sardines Day!

Print Recipe ^[4]

Caesar Salad Dressing

Ingredients:

• 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

Directions:

1. 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.