Caesar salad dressing
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Caesar salad dressing

By Helena Busiakiewicz

Make a rich and creamy caesar dressing to perk up lettuce, drizzle over cooked greens or enjoy as a tangy dip with crudités

  • Prep:10 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 148
  • fat 15g
  • saturates 2g
  • carbs 1g
  • sugars 0g
  • fibre 0.1g
  • protein 2g
  • salt 0.34g

Ingredients

  • 1 garlic clove
  • 2 anchovies in oil
  • 15g parmesan
  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar

Method

  1. Crush the garlic to a paste using a pestle and mortar, then mash in the anchovies – you can also do this with the edge of a knife on a chopping board. Spoon into a bowl and finely grate in the parmesan, then stir in the mayonnaise and vinegar. The dressing should be the consistency of yogurt – if it is thicker, stir in a few drops of water to loosen it. Will keep chilled for three hours.

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