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Traditional Caesar Salad Dressing    CD  ACC  15mins

Caesar Salad is probably one of the best known salads along with Waldorf and Greek salads, but with so many variations being made and served today. If you thought the name derives from the great Caesars of Rome, and you had notions of Julius Caser, Caligula or Nero tucking into this wonderful dish,  then you may be disappointed to know it was invented many centuries later by a chef called Caesar Cardini (1896-1956). For more history of the Caesar Salad click here.

Cold Fish Dressing

2 Garlic Cloves
2 Preserved Anchovy Fillet, drained of oil and mashed
2 Egg Yolks
teasp Dijon Mustard
2 tbsp Lemon Juice
210ml/7fl.oz. Olive Oil
4 tbsp Freshly grated Parmesan Cheese
2 tbsp Double Cream
Black Pepper


1. Crush the garlic cloves with a large knife then rub them around the inside of a mixing bowl and discard the leftover pulp.

2. Add the mashed anchovy fillets, egg yolks, mustard and lemon juice to the bowl and whisk until smooth.

3. Gradually whisk in the olive oil until slightly thickened and creamy, then stir in the Parmesan cheese, cream and pepper.

More Dips/Dressings Recipes  |   What's in Season  |   History of Caesar Salad



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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