Caesar Salad Dressing from scratch

[Shanny]

Source: http://www.onceuponachef.com/recipes/caesar-salad-dressing.html

   
• 2 small garlic cloves, minced
  
• 1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
• 2 tablespoons lemon juice
  
• 1 teaspoon Dijon mustard
  
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise, best quality such as Hellmann's Real
• 1/2 cup freshly grated Parmigiano-Reggiano (parmesan works fine)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 - 2 heads romaine lettuce washed and torn into bite-sized pieces
  

Instructions

   
• In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Paulomi, I've posted this with the notes that refer to American markets, and I hope there's something close in India.

   Nutrition Information

   
• Per serving (10 servings)
• Serving size: About 2 tablespoons
• Calories: 184
• Fat: 19g
• Saturated fat: 1g
• Carbohydrates: 1g
• Sugar: 0g
• Fiber: 0g
• Protein: 2g
• Sodium: 296mg
• Cholesterol: 13mg

[bigskygal]

This sounds great Shanny!!

I've become a great fan of tubed items. I use tubed tomato paste, anchovy paste, pesto, cilantro, garlic and ginger.  They are concentrated so you don't need to use much to get the taste.

[Skhilled]

Sound good, Shanny! Me loves sauces and vinaigrettes!

bigskygal, I keep some of those tubes on hand as well. There are a little more expensive than the canned versions but are more convenient and have less waste.