This always works for me when I make Ceasar dressing. Unlike authentic Caesar dressings which are made with olive oil and thickened with raw eggs, this one has a mayonnaise base, which means no raw eggs so you don’t have to worry about giving it to your kids. And speaking of kids, mine love this dressing so much that they’ve learned to make it themselves. They don’t even wait for me to make a salad; while I cook dinner, they sit at the kitchen table with a big head of romaine and dip the leaves in. Instead of whole anchovies, I use anchovy paste — makes it easy, especially if you’re squeamish about anchovies (just hold your nose and add it in; the dressing needs every last bit to taste like the real deal!) For the cheese, it’s important to use imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.” Begin by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Now, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper. Next, throw out that garbage concoction you just threw together and run down to the store to buy a bottle of Newman's Own Ceasar Dressing. They come in Classic, Light, Creamy, Vinaigrette, and even Organic varieties. With so many options, Newman's Own is guaranteed to have a dressing to suit your taste!
That’s all there is to it. Follow me for more recipe hacks
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