I’m obsessed with a good tangy Caesar dressing.
It’s really hard to find in the stores or even at a restaurant. They seem to go for the more creamy style dressing with eggs or even mayonnaise based. That’s delicious too but there’s something more crisp and refreshing to a Caesar style vinaigrette. It’s a cleaner salad, with just the flavours of the ingredients to shine through without anything masking it or over powering.
Making this dressing is very simple. You just need to add all the ingredients to a blender and whirl it up! It take only a couple minutes and you have a perfect, light and tasty dressing. You’ll feel so fancy and accomplished.
Anchovies are essential to this. Well, anchovies are essential to any Caesar dressing for that matter. It’s not a real Caesar without them. Honestly, they are so good. Super salty, umami and briny. I get a little tin from Trader Joes and it’s only $1.50!
Another secret ingredient is capers. It adds such a depth of flavour and helps emulsify the vinaigrette. I love capers so naturally I add them wherever I can!
You can even double this recipe and keep it in a jar in the fridge for up to 2 weeks! Enjoy this with cold romaine, Parmesan and croutons or breadcrumbs.
You can check out my recipe for Salad Breadcrumbs Here: https://abracashaba.com/salad-breadcrumbs/
Enjoy!
Caper Caesar Vinaigrette
Equipment
- Blender
Ingredients
- 4-5 Anchovies flat filet
- 1 Garlic Clove
- ½ Lemon juiced
- 3 tbsp Red Wine Vinegar
- 3 tbsp Dijon Musard
- ¼ cup Capers
- ½ tsp Salt
- ¼ tsp Fresh Cracked Pepper
- ½ cup Olive Oil extra virgin
Instructions
- Add all the ingredients to a blender and blend on high for 30 seconds. The vinaigrette should be completely emulsified.
- Add to cold romaine, parmesan and croutons/breadcrumbs.
