Jun 29, 2012, Updated Jul 04, 2023 I am admittedly taking certain liberties in using the term from scratch. True made-from-scratch caesar dressing starts with oil emulsified with egg yolks, enriched with mashed anchovies. The purist version is more of a dinner guests treat for me, whereas the recipe I’m sharing today is an everyday weeknight recipe; it skips the fresh eggs in favour of mayo, and lightens up with buttermilk. The salty anchovy flavour is imparted by worcestershire sauce – which, for those who don’t know, owes it’s savoury bite to the fermented little fishies. I have just ruined worcestershire sauce for some people, haven’t I? You could alternatively use anchovy paste or a splash of thai fish sauce (also anchovy based). Toss crisp romaine with some homemade croutons (torn day-old bread tossed with olive oil & a clove of garlic, salt & pepper, baked at 400 degrees for 5-10 minutes), this dressing, et voila! A scrumptious salad that gives its bottle-based counterpart a swift kick in the rear end.
