Hail, Caesar!
One of my favourite salads is Caesar salad, said to have originated in the United States in the 1920’s and characterised by an amazing, creamy dressing loaded with garlic. There are lots of different recipes for Caesar salad dressing, incorporating ingredients such as the afore-mentioned garlic, parmesan cheese, anchovies – or Worcestershire Sauce to imitate their flavour – and egg yolk or coddled eggs. Because of its fabulous blending power, your Thermomix is the perfect tool to make a wonderfully creamy, emulsified sauce according to your favourite recipe.
My current favourite Caesar Salad dressing recipe comes from “Everyday Cooking for Every Family,” a versatile collection of recipes included with every Thermomix TM31 purchased from Thermomix Australia. It very cleverly uses mayonnaise (prepared in your Thermomix, of course) as a quick, creamy base. I have slightly modified the method according to my own Thermomix logic and combined a couple of steps. Here we go!
Caesar Salad Dressing
Based on a recipe from Thermomix Australia’s “Everyday Cooking for Every Family,” also available to order from UK Thermomix. Can be made ahead; bring to room temperature and re-whisk before serving. Keeps for 2 weeks covered in the refrigerator.
Ingredients
1 clove garlic
3 Anchovy fillets
50 g Parmesan cheese, in two or three chunks
50 g mayonnaise (made ahead of time in your Thermomix!)
40 g lemon juice (from 1 or 2 lemons)
2 tsp Dijon mustard
80 g olive oil
Method
- Peel the garlic in your Thermomix, 4 seconds/Reverse Blade Function/Speed 4 ½ and leave it in the bowl. Drop Anchovy fillets and Parmesan chunks onto the running blades at Speed 9 and process 10 seconds or until you no longer hear the Parmesan bumping around the bowl. Scrapes sides of bowl with Thermomix spatula.
- Insert Butterfly whisk. Weigh and add mayonnaise, lemon juice and mustard into Thermomix bowl and whisk 1 minute/Speed 4.
- Place a jug onto the lid of your Thermomix and weigh in the olive oil. Place the Measuring Cup closed end up onto the lid and with the Thermomix running at Speed 4, slowly pour the oil over the measuring cup, letting it trickle through the gap into the bowl and emulsify into your Caesar Salad Dressing. Thermomix Australia tip: Adding oil too quickly may result in dressing splitting.
That’s it! Just scrape the dressing out of your bowl and enjoy its deep, creamy taste on your salad ingredients.
Bon appétit !
So glad you liked my Caesar dressing, Lesley, and even more glad that you averted a Parmesan-garlic disaster over your hot sponge 😉 Thanks for reading Why is There Air and Happy Thermomix cooking!!
I made this during the week and it was really delicious. I had a close call with my husband the following day. I mentioned we would be having custard with our dessert and he mistakingly thought the remainder of the Caesar dressing was the custard! Fortunately he said as there was only a little remaining in the jug that he had left it for me. I would have been furious if it had been poured over a hot sponge! I will definitely be making it again soon – Many thanks
Hi Karen, the most important thing about keeping foods like salad dressings safe in the fridge is to ensure you decant them into a STERILISED CONTAINER with a STERILISED LID. You can easily sterilise jars and bottles and their lids in the Varoma, or in the oven. Wash your jars and lids and let them drain a bit, then put them in a preheated oven at about 120 degrees C for 5 minutes or so. Carefully remove them with a clean tea towel or oven glove (they’ll be hot!) and make sure you don’t touch the inside of the container or the lid. In the case of a salad dressing or other cold preparation, let the containers come back to room temperature, then fill and cover – again without touching the inside of the lid, cover or container. This is actually part of the preserving process and you can keep your Caesar Salad Dressing for several weeks unopened in the fridge. I would have to officially advise you that once opened, you should consume it within a few days, especially due to the raw garlic. Unofficially, however, I found a jar on my fridge door a couple of weeks later 😉
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Hi
I am wondering if you have a recommendation as to how long this dressing would last in the fridge? With thanks Karen
What a beautiful creamy dressing! Can’t wait to try it out…