Like my mother and father, I not only like a good Caesar salad, but I enjoy it with anchovies (much to Ed’s dismay). I know that traditional Caesar salad dressing can be very high in calories, so when my friend, Sarah S, turned me onto this recipe recently I was very happy.
It’s much lighter, but still has that underlying Caesar taste. This comes from the Worcestershire sauce that contains many ingredients, including anchovies – a key ingredient in a traditional Caesar salad. I like to use it with baby romaine lettuce leaves and grated Pecorino-Romano cheese – to make a simple, but tasty salad. The combination of this dressing with the baby romaine lettuce are a great take on the traditional Caesar salad. This is one of a few homemade salad dressings I always have on hand in my refrigerator.
A bit of food trivia… did you know Worcestershire sauce has been sold commercially since 1837?
|Caesar-Style Dressing|| |
- ½ cup extra virgin olive oil
- ⅓ cup fresh lemon juice
- 1 garlic clove, pressed
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground pepper
- Combine all ingredients except olive oil. Pour olive oil into mixture while whisking constantly.
- After dressing the salad, add freshly grated or shredded Percorino-Romano or Parmesan cheese.