I love my go-to caesar dressing with a mayo base, but this oil version was freaking delicious. I combined two recipes to make one super recipe, and tossed it with romaine and parmesan cheese. Croutons would have been nice but I didn’t have time.
I used the food processor to mix everything, starting with an anchovy filet and a BIG clove of garlic.
Combo of Outrageous Caesar Salad and Caesar Salad I (AR)
- 1 clove garlic
- 1 anchovy filet
- 1/4 cup extra virgin olive oil, 1/4 cup vegetable oil (I added a little more oil and vinegar to make more dressing)
- 3 tbsp red wine vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tbsp ground mustard
- Sprinkle of cayenne
- 1 lemon, juiced (I didn’t use a whole lemon because it was extra juicy)