I’ll admit, for someone who loves to cook 24/7, you’d expect me to have every tool in the shed. But I don’t. For a proper caesar dressing, I know one needs a food processor. Well, I made the smart decision to buy a smaller one on Amazon, primarily because it was hot pink. Good decision? NO. Whenever I turn it on, whatever is inside with the blade starts bouncing off the sides and it sounds like 1,000 hamsters are screaming. So instead of going off and spending $150 on a big sturdy one, I decided to figure out a fast and easy way to make caesar dressing.
It may not be authentic. It may not have the traditional egg yolk and anchovies. But if my fiancé doesn’t make a disgusted face after the first bite, I assume it must be okay.
And surprise ingredient: mayonnaise! Now I know, you’re wondering, “What the crap?” Especially those who hate this condiment. But trust me, it works and gives the dressing the appropriate creamy consistency. Without a proper food processor, it’s hard to get an emulsified dressing. Unless you’ve been practicing your extreme whisking skills, just whisking the above ingredients sans mayo will give you a oily and drippy mess. The mayonnaise also softens the flavors overall and I promise, you won’t think “Holy mayo” after trying the dressing.
First: place all ingredients (minus the 1/2 lemon and mayonnaise) in a bowl. Approximate measurements: 1/3 cup extra virgin olive oil, 1/4 cup grated cheese, 1 teaspoon ground pepper, 1/4 teaspoon worcestershire sauce, 1 clove garlic (put through garlic press). Whisk together.
Second: add the juice of 1/2 lemon. Whisk again.
Third: add about 1/3 cup of mayonnaise. You can freely adjust this measurement to how thick you’d like your dressing.
Fourth: toss with romaine lettuce, add toppings such as croutons and shaved cheese and enjoy!
Extras: add more or less lemon juice, in accordance to your taste. I prefer it to be quite lemony. Additionally, I recently used whole grain mustard instead of the coarse mustard and it was equally as wonderful.