If you are like any of the people in my family one of your favorite dressings is creamy Caesar. We go through jars of this stuff on the regular. But you may not know how easy it is to mix up a batch for pennies from your own pantry and fridge! This creamy dressing is perfect on a salad filled with fresh garden vegetables and grilled chicken, leftover steak or even steamed salmon! No matter how you enjoy it, you are going to love my version!

Caesar salad is one of those culinary staples that was invented out of necessity. Much like other "quick, what do we have?" recipes the Caesar salad, according to the blog The Kitchen Project:

There are many claims as to who invented Caesar salad. Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini's lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.
According to Caesar's daughter Rosa, on July 4th 1924 the salad was created on a busy weekend at Caesar's Restaurant. It is said that Caesar was short of supplies and didn't want to disappoint the customers so he concocted this salad with what was on hand. To add a flair to this he prepared it at the table. This story is not certifiable however but it very well could have happened.

None of this can be confirmed however and incidentally, Cardini went on to market his own Caesar salad dressing and it is still available today. So there's that.

My dressing starts with my favorite creamy dressing base of mayo, sour cream and buttermilk. This is one of the best creamy dressing bases and you can take it a number of ways from here. In order to make a delicious creamy Caesar, you will need to add some Dijon mustard, Worcestershire sauce, lemon juice, a copious amount of minced garlic and black pepper as well as a good dose of Parmesan cheese. You also want to add minced anchovy or anchovy paste. I opt for the latter. I usually have both on hand in my pantry or fridge and always have a tube of anchovy paste in the "skinny" drawer. The anchovy is nothing to fear. It is delicious, good for you and cheap. It is full of rich salty flavor. It does not add a fishy taste but a nutty one especially when sauteed in olive oil In the dressing, however, it adds that "umami" that everyone talks about. The taste that will round out a dish to make it reach the apex of flavor. It helps all the other ingredients to hit all the right notes. kind of like fish sauce does in Asian cuisine. Trust me. It's good. You won't know it's in there and it does not taste gross.

Mix all this goodness up and enjoy. Toss yourself a big salad. Add what you want. Drizzle this over and toss away. I promise this will rival any Caesar dressing you have ever spent a good deal of money on and for the most part, with the exception of a couple of these ingredients, I'll make a bet you have almost everything you need to make some right now!

I hope you give this recipe for creamy Caesar dressing a try sometime soon and I hope you love it!

Happy Eating!

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