A delicious, fresh dressing for garlic lovers. The flavors of the garlic, lemon, anchovy paste, Worchestershire sauce and mustard make a biting flavor that is tamed and made palatable by the olive oil, mayonnaise and buttermilk. Fantastic over crunchy, sweet romaine lettuce.
It may feel impossible to imagine a salad as a feast, but whenever I make this dressing, I feel that all the notes of bitterness, creaminess, savory-ness and the bite from the garlic – along with the sweet crunch of romaine lettuce combine to make a whole, complete eating experience.
This Caesar dressing is for garlic lovers. This has been my “house” dressing for years. It’s creamy and the garlic gives it a magnificent “bite”. The mustard and anchovy paste give it a depth of flavor that makes it unforgettable.
You can make this dressing up to two days in advance. It’s best made at least 2 hours before serving, so the flavors can mingle.
Very Garlicky Caesar Salad Dressing
A delicious, fresh dressing for garlic lovers. The flavors of the garlic, lemon, anchovy paste, Worchestershire sauce and mustard make a biting flavor that is tamed and made palatable by the olive oil, mayonnaise and buttermilk. Fantastic over crunchy, sweet romaine lettuce.
Ingredients
- 6 cloves garlic or more if you're courageous
- 1/2 cup extra virgin olive oil
- 2 teaspoons grainy mustard or Dijon mustard
- 1 Tablespoon anchovy paste
- 1/4 cup lemon juice
- 2 Tablespoons Worcestershire Sauce
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon fresh cracked black pepper
- 1/2 teaspoon salt or more, to taste
Instructions
- Crush garlic almost into a paste. I use a mortar and pestle for this. Turn the crushed garlic out into a medium sized bowl.
- Add the olive oil, mustard, anchovy paste, lemon juice, Worcestershire sauce, mayonnaise and buttermilk. Mix well.
- Add fresh cracked pepper and salt. Stir well.
- For best results refrigerate for at least two hours so the flavors can settle and mingle. Serve with torn romaine lettuce, fresh grated parmesan and croutons.
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