recipe
February 28, 2024
I subscribe to the Heavy Table Newsletter published by James Norton and a crew of talented Twin Cities writers. This recipe came from an article I read there by Heavy Table contributor John Garland. You can find the newsletter here and subscribe for great Twin Cities restaurant and general food news. James also has a great Substack called “The cookbook test” that you can subscribe to that introduces you to some new cookbook recipes.
Recently, I stumbled upon John’s recipe, which is a new way to make Caesar salad dressing that takes the raw egg out of the occasion completely, which, frankly, some folks find off-putting when making homemade Caesar dressing. Instead, the dressing uses mayonnaise enriched with olive oil. Mayonnaise is enriched with eggs, so it takes the guesswork out of dealing with raw eggs. I found this shortcut brilliant, and I was eager to make the dressing and test it on The Jason Show. Try it out in my Caesar salad recipe!
Ingredients
- 3 anchovy filets
- 3-4 cloves garlic, grated
- 1 tsp Worcestershire sauce
- Lots of cracked black pepper (about 20 cranks from my pepper mill)
- Juice of one-half lemon (or one-third of a big lemon)
- 1 Tbsp Dijon mustard
- 3/4 cup mayonnaise (ideally made with olive oil)
- 1/4 cup freshly grated Parmesan, plus more for serving
- Kosher salt to taste
Instructions
- Mash the anchovy filets and garlic cloves with a pinch of salt in the bottom of a mixing bowl until they form a paste.
- Add Worcestershire, black pepper, lemon juice, and mustard, and mix until fully combined.
- Whisk in the mayonnaise and Parmesan.
- Taste the dressing, adding more lemon juice, pepper, or other components as needed.
- Finish with salt to taste