Caesar dressing from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 247) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 09, 2024

    I used store-bought mayo and oil-packed anchovies, rinsed, pounded in a mortar and pestle as directed. It seemed like too many anchovies, but I kept tasting as directed and ended up adding nearly all of them. Used the larger amount of lemon juice, the full amount of parmesan, and lots of black pepper. Delicious!

  • okcook on March 07, 2018

    This turned out really well. But, I made some modifications: I used 4 oil packed anchovy fillets; 3 T lemon juice; and 1 oz of grated Parmesan (I think there is a typo because 1 oz was about the one cup she gives as an alternate to weighing the cheese.

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