Creamy Caesar Dressing

10:00 pm on 12 February 2005


  • 1 tbsp olive oil
  • 5-6 anchovies
  • 2 cloves garlic, crushed
  • ½ cup cream
  • 2 tbsp lemon juice
  • Ground black pepper


Heat oil and gently sizzle anchovies and garlic, stirring over low heat until anchovies soften and break up. Remove from heat and add cream and lemon juice. Season with pepper, salt should not be needed. Makes ¾ cup. Dressing will keep in fridge for several days.

Toss lettuce leaves with dressing, adding fillets of anchovies, and crisp croutons. Shave over parmesan cheese and if you like top with a coddled egg.

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