Among friends in Kuala Lumpur, my most requested dish to bring to a potluck is my Caesar salad. I always made it just by pouring a little of this and a lot of that in a large measuring cup while not actually measuring. But when folks started requesting the recipe, I had to take measure.
Caesar Dressing with Anchovies OR Capers
My original recipe calls for a small can of anchovies. I would like to give credit for the caper substitution for vegetarians to my elder daughter’s roommate, Molly.
Molly is a creative cook as well as a talented artist. Last year she spent a semester in Italy and I thoroughly enjoyed following her exploits and getting to know her through her sketchbook blog. And I drooled over her Facebook photos of the rustic tarts she made for a potluck.
Ingredients
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh or reconstituted lime or lemon juice (You can also use vinegar, in a pinch. Desperate times have called for desperate measures.)
3/4 cup or 180ml olive oil
1/4 cup or 60ml cold water (Using cold water helps the dressing emulsify.)
1 small (1.6 oz or 45g) can anchovies in olive oil OR two generous tablespoons drained tiny capers
1/4 teaspoon powdered English mustard (Colemans)
1/4 teaspoon freshly ground black pepper
3 large cloves garlic, peeled
1/4 teaspoon sea salt or to taste (You can add the salt after blending if you’d like. Some anchovies and capers are saltier than others. We don’t mind salty so I just go for it with a 1/4 teaspoon. And add more after if necessary.)
Method
This is so easy. Puree all the ingredients in a blender or with a hand blender until emulsified.
Give it a quick taste and add more salt, if necessary.
If you are using capers, the resulting dressing may be a tiny bit more green.
This dressing is best served tossed with crisp romaine leaves which you then sprinkle with freshly grated Parmesan or Pecorino Romano cheese or a suitable substitute, if needed. It will keep for a couple of weeks stored in the refrigerator in a closed jar.
Enjoy!
