Legend has it that chef Caesar Cardini invented this recipe at his Tijuana restaurant, Caesar’s Bar and Grill, in 1924.
Garlic press or sharp knife (adult needed)
Blender or food processor (adult needed)
Jar or lidded container
- 4 garlic, peeled and minced, or put through a garlic press
- 2-3 anchovy filets, drained
- 1/2 tsp dijon mustard
- 1 cup fresh lemon juice
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup olive oil
Put the garlic, anchovies, mustard, lemon juice, salt, and pepper in the blender or bowl of a food processor fitted with a steel blade and put the top on tightly. Turn the machine on and process until the mixture looks thoroughly combined (you may need to stop the machine and use a rubber spatula to scrape everything down from the sides).
While the machine is running, gradually add the olive oil through the feed tube (or, if you’re using a blender, through the hole in the lid) and process until it looks creamy.
Taste the dressing on a small piece of lettuce. Does it need more of anything? If so, add it and taste again.
Pour into the container, cover, and refrigerate up to 2 weeks.
No food processor? No problem! Just mince the anchovies, then put all the dressing ingredients in a jar, screw the lid on tight, and shake, shake, shake!
OPEN YOUR MIND
Even if you think you might not like anchovies, try making this dressing with them! Most people never even realize they’re in there—they add a little salty-rich flavor you can’t quite put your finger on. As Kids Advisory Board member Thomas put it, “I was really worried about how the anchovies would taste, but it ended up being delicious. It does not taste fishy at all.” Buy a small tin or jar of them, and store the leftovers in their oil in a tightly lidded jar in the refrigerator, where they’ll last for a month or so.