This fruity cobbler, a summertime favorite at our family, is given a golden sheen by a simple sugar syrup. Also delicious with simply peaches or a combination of both. Excellent with vanilla ice cream!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 cloves garlic, peeled
- 3 anchovy fillets
- 6 tablespoons grated Parmesan cheese
- 1 cup extra light olive oil
- ½ cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 166 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This is it! The very best, everyone loves this
This is an awesome recipe
I am a fraternity chef so I make everything in bulk. I have been making a caesar dressing that they have loved for years, but it was super heavy. I decided to look for a different recipe, used this and it was great, and all the boys loved it.
I made this without the anchovies. It tastes fresh and I love the lemony taste. Keeps well in the refrigerator too. So thankful I came across this – it closely mimics a caesar salad dressing at my favorite Berkeley cafe. Has been a big hit with the family too.
I didn’t have regular olive oil so I used a very upscale butter olive oil. It was a bit rich. I felt it needed more salt at first so I added more but that wasn’t a good idea. I remembered that usually I added honey to my caeser dressing so I added that too. I didn’t add anchovy and added a LOT more parmesan than it called for. I struggled with what I did and ended up adding 2 big scoops of Helmans mayo which helped. It turned out fine. I need to try this again with regular olive oil.
nice lemony flavor. Used a lot more parmesan than it called for.
Good Caesar dressing, very lemony
very tasty, I added extra anchovies and Parmesan, used bottle lemon juice, great on tomatoes and plain greens.
Easy to make and it so yummy. My friends and family love it.
I actually loved this dressing. It’s a delightful citrus focused Cesar dressing, which my family enjoyed. Because I did not make it exactly per recipe, I was hesitant to give it 5 stars. I actually did not use the lemon juice because I used a Meyers lemon balsamic vinegar and peach infused olive oil. So my thoughts were the lemon juice would be the proverbial “one peach too much for the fruit bowl.” This was a perfect dressing for the Chicken Cesar Salad I made for family. So the lemony aspect of it worked perfectly with the chicken!
Excellent! made it as instructed but without anchovy paste as I’m the only anchovy lover here. Will double the recipe next time and add anchovy to half for me.
Nice strong lemon and garlic flavors, this is the caesar dressing I grew up with and I’m happy to have the recipe.
good receipe..I added a tempered egg yoke which part of caesar dressing. I love this easy receipe..
I have tried it. Cut it in half. I had it once with anchovies and once without. Enjoyed it both ways. If you think that flavors may be too strong, start out with less and you can always add more to taste. This is a very good dressing.
Needs less lemon juice, next time cut it in half for Caesar salad. Would be OK as is with seafood salad.
Very yummy, very quick and easy. The next day it was SUPER lemony/tangy. I prob. added more lemon than recipe called for…. or maybe it needs a tiny bit less lemon
Highly recommended.
Highly recommended.
Sorry but neither my husband nor I cared for this dressing. The flavors were so very strong. The garlic, lemon juice and mustard were all fighting each other. This is a personal view so maybe others will enjoy it. Thanks for posting