Caesar Salad Dressing

There are many salads out there. Caesar Salad is not a common one, at least not in Europe. But it brings some summer feeling to the table, no matter if you eat it with chicken, shrimps or just plain and simple. The key is the dressing, so let's focus on that.

Heavy and fatty? Well...

The dressing has the biggest prejudice when it comes to fat and the heaviness. One thinks of the healthy salad drenched in a sea of fat and calories.... and this is true in most cases.

You can't do without mayonnaise, because if you use yogurt or low-fat cream instead of mayonnaise, the taste changes and the dressing becomes sour. We do not want that.

But instead of relying only on the fat mayonnaise, there is a simple trick: water.

Anchovies: Love it or hate it

There are people who do not like anchovies. Well, given.

But these people are missing something, and that is this dressing. Because Ceasar dressing without anchovies is not possible.

Anchovies: No discussion!

Garlic or not is the next question: I'll answer it as follows - however you want. In my recipe garlic is not strictly necessary.

Ingredients

For 4 people

4 tablespoons mayonnaise, best quality

4 anchovy fillets

2 tablespoons freshly squeezed lemon juice, from one lemon

1 teaspoon mustard

2 small cloves garlic, minced (optional)

50 g freshly grated Parmigiano-Reggiano cheese

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

50 ml cold water

Preparation

In a medium bowl, whisk together garlic, anchovies, lemon juice and mustard. Add mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.

Then add as much water and whisk until the consistency reaches the desired fluidity.

Taste and adjust to taste. The dressing will keep well in the refrigerator for about a week.