Caesar Salad Dressing
Don’t leave out the anchovies, even if you think you don’t like them! Most people never even know they’re in there — they just add a little salty-rich something you can’t quite put your finger on. This makes more dressing than you need for one dinner, but it’s great to have it on hand for a few more salads.
Garlic press or sharp knife (adult needed)
Blender or food processor (adult needed)
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- Put the garlic, anchovies, mustard, lemon juice, salt, and pepper in the blender or food processor fitted with a steel blade and put the top on tightly. Turn the machine on and process until it looks thoroughly combined (you may need to stop the machine and use a rubber scraper to push everything down from the sides).
- While the machine is running, gradually add the olive oil through the feed tube (or, if you’re using a blender, through the hole in the lid) and process until it looks creamy.
- Pour into the container, cover, and refrigerate up to 2 weeks.
Want to do it the low-tech way? Mince the anchovies, then put all the ingredients in a jar, screw the lid on tight, and shake, shake, shake!