Wednesday, August 10, 2011

Here comes Caesar (Dressing, that is)

Exciting news!  Next week is Breakfast at Tracy's.  I invite you to pour yourself a cup of coffee and join me in my kitchen for breakfast on Monday, Wednesday, and Friday.  Please come hungry!

Today we are making Caesar salad dressing.  Now, don't react by thinking "borrrrring."  I know you see Caesar salad on every restaurant menu, and there are many bottled Caesar dressings to use at home.  I'd love for you to consider trying this Caesar dressing in your own kitchen.

The ingredient list only includes one item out of the ordinary.  Anchovy paste is found in every supermarket and keeps forever in your fridge.  It makes the dressing spectacular (but if you are vegetarian,  of course omit it).  

You will wow your family, your guests,  and yourself with your own Caesar salad.  Now go make it.

Caesar Dressing

1 cup light mayonnaise
1/2 ounce Parmesan, freshly grated
2 tablespoons freshly squeezed lemon juice
2 tablespoons nonfat milk
1 large garlic clove, minced
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash freshly ground black pepper

Combine all ingredients in a bowl and whisk together until smooth.  Refrigerate at least an hour to blend flavors.  Makes 1 1/4 cups dressing.  Each tablespoon is 1 point plus and 45 calories.  Toss with Romaine lettuce, add more grated Parmesan and croutons if desired, and serve. 


  1. Where do you find anchovy paste?

  2. In my local supermarket, anchovy paste is by the canned tuna and other seafood products. It comes in a tube and costs $2.69.