GARLIC (Part II): Caesar Salad Dressing

Why garlic?

It makes everything — almost — taste great. And…it’s helps your body ward off cancer. For more on the anti-cancer properties of garlic, see the previous post, Garlic: Smooth and Mild Garlic Paste

Since I now have a bunch of frozen discs (“cubes”) of my Smooth and Mild Garlic Paste stashed away in the freezer, it’s so easy to whip up something garlicky delicious anytime. The other day I made the best Caesar salad dressing I’ve ever made!

I always make my own salad dressing. I’m not a fan of store-bought bottled dressings. They mostly come in plastic bottles(not good) and contain “and/or” oils – so you never know exactly what oil is in your salad dressing – though it’s probably the cheapest one of the oils listed. And when it comes to taste, even the best of the store-bought salad dressings (also the most expensive) taste just OK.  That’s why I make my own salad dressing. And it’s easy when you have garlic discs (“cubes”) tucked away in your freezer.


This recipe doesn’t contain exact measurements because it’s easy (and fun) to experiment – -and you really can’t go wrong. For example, if it’s too lemony; just add more olive oil. If it’s not salty enough; just add more salt or mustard or anchovy paste — whichever you want.  And if you don’t have anchovy paste, you can omit it; it won’t be Caesar dressing, but it will be good!


The APPROXIMATE measurements given below make enough salad dressing for a few servings.

Approximately 3 tablespoons extra virgin olive oil

1 disc (“cube”) Smooth and Mild Garlic Paste disc, defrosted

Approximately 2 teaspoons anchovy paste

  • Look for an anchovy paste that contains just anchovies or just anchovies and olive oil
  • If you can’t find anchovy paste, just make your own. Put the contents of a tin of anchovies (anchovies and olive oil) into the work bowl of a small food processor and process until it forms a puree (paste).

approximately ¼ teaspoon Dijon mustard

approximately 1 tablespoon freshly squeezed lemon juice

Salt and pepper to taste


Take a small glass bottle, (an empty spice jar is perfect for making a small amount of salad dressing), and fill it with the above ingredients. Shake until well blended. Be sure to shake again  right before serving.

Note: This dressing should be refrigerated promptly after preparation and used within 2-3 days for maximum safety and quality.

Comment on salad making

Sometimes instead of adding herbs to the salad dressing I am making, I add herbs directly to the salad. The fresh herbs (as opposed to the herbs that have been sitting in the dressing for a few days) add a fresh taste and fragrance and turn up in unexpected forkfuls — which makes for a more interesting salad!

Enjoy and be healthy!



Hey, what have you got to say?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s