Appears in Cook's Country October/November 2007
We tamed the strong flavors in this classic dressing to create a lighter, brighter, and more balanced salad. Cool, creamy mayonnaise tempers the sharpness of the anchovy, lemon, and garlic in this updated classic.
In most Caesar salad recipes, the forceful flavors run out of control, resulting in a dressing that tastes fishy, too garlicky, or just plain sour. We wanted to tame the strong flavors in this classic dressing to create a light, bright, and...