Homemade Dressings

I never was much of a caesar dressing fan until I found a great recipe and tried it out.  Now it is a family favorite and I am "converting" people any chance I get.  

These are mostly common ingredients.  (Missing from this photo is my pepper grinder.)  One obscure ingredient you may not have is that anchovy paste.  It smells terrible but really makes the dressing.  

This is one brand you should find in your grocery store near the tuna or pasta section.

  

The tube conveniently has a twist cap so you use what you need and put the rest in the fridge.  Some recipes call for anchovies.  This can prove to be inconvenient since you only need a small amount.  Unless, of course, you love anchovies and you gobble the rest up with crackers!

Homemade Caesar Salad Dressing

By: adapted from Gourmet magazine

Servings: Makes 1-1/3 cups

Ingredients:

         2 small garlic cloves, minced

         1 teaspoon anchovy paste (found near the tuna fish in the supermarket)

         2 tablespoons freshly squeezed lemon juice, from one lemon

         1 teaspoon Dijon or spicy brown mustard

         1 teaspoon Worcestershire sauce 

         1 cup mayonnaise                

         1/4 teaspoon salt

         1/4 teaspoon freshly ground black pepper

          milk

Instructions:

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, salt and pepper and whisk until well combined. Taste and adjust to your liking.  Add a few tablespoons of milk to thin it out.  I don't like a dollop of salad dressing on my salad.  You may err of the side of making it a little runnier than you think.  Make sure to refrigerate for about one hour before serving.  This will thicken up the dressing.  Add some type of hard cheese to the top of your salad, if desired. (ex. Asiago or Parmesan)  Use within 1-2 weeks.

A few years ago, while wandering the aisles of the grocery store and buying a little time while my husband was putting the kids to bed, I came across walnut oil.  Hmm, I thought. Why not!  On the back was a fantastic recipe for a simple vinaigrette.  The key to the recipe IS the walnut oil.  It adds a nutty, warm, and smooth flavor.

La Tourangelle Walnut Oil Dressing

4 T. walnut oil

1 1/2 T. balsamic vinegar

1 t. Dijon mustard

salt and pepper, to taste

Whisk the ingredients together until thouroughly combined.  I like to add some minced garlic too, when in the mood for that extra kick.  Chill prior to serving.

This recipe is quick and easy.

Enjoy!