The Sisters’ Caesar Salad Dressing Recipe
During the month of December, I’m going to be sharing some of our family’s favourite recipes. Some are holiday fav’s and others, like the Sister’s Caesar Salad Dressing gets pulled out year-round but is always on our Christmas dinner menu.
Meet the sisters, ok so obviously by now you know the one on the left is my mama Sharon but you likely haven’t met my lovely auntie Debora… she’s worked a few farmers markets with us in the past if she’s looking familiar.
Now technically this is my auntie’s recipe but since my mom makes it all the time I consider the sisters’.
I’ll warn you, if you follow the tips at the bottom and bump up the garlic it does taste amazing and that’s how we make it but be warned it’ll be one of those dishes you want you and your partner to enjoy or someone is going to be melting the other’s face with their morning breath.
Oh and one more thing, this isn’t a white creamy looking dressing so don’t panic when it doesn’t look like the stuff in the bottle, I promise this is way better!
Caesar Salad Dressing
Ingredients
1/2 cup olive oil
2 cloves minced garlic
3/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
3 anchovies drained and chopped (optional)
1 egg yolk (Central Park Farms of course)
juice of half a lemon (approx 2 tbsp)
Auntie’s tips:
I always double the recipe.
I use more that 2 cloves of garlic per single recipe and it depends on the garlic and how strong it is. I put garlic in the olive oil the night before. I mix/whisk it all together and throw it in the fridge in the fridge the day I am serving it or the night before. It needs to come out of the fridge ahead of time or it can be too thick.
When it’s time to make the dressing, coddle a room temperature egg by gently lowering in into boiling water, turn off the heat and let it sit in the water for one minute. Submerge in ice bath and let cool then separate the yolk — The yolk should still be raw.
Add all ingredients to an old jar with lid and shake. (Both sisters use an old pasta sauce jar to hold the oil and garlic in the fridge and then they just add the rest of the ingredients to that jar — Very little dishes)
Be careful if you’re using a hand mixer or you can end up with mayo consistency.
We like ours quite lemony so I use a big lemon or add a little extra