Caesar Salad Dressing

Chef Jimi Penti shares from his recipe collection: Caesar Salad Dressing Version 2

2 anchovy fillets
2 cloves garlic, chopped, or to taste
1 cup mayonnaise
1/3 cup grated Parmesan cheese

1/4 cup half-and-half
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce

Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste.

Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.


1 head romaine lettuce
2 boneless, skinless chicken breasts
1 clove garlic
1 tbsp (15 ml) Italian Herbs
zest of 1 lemon
cup (120 ml) of olive oil
2 tbsp (30 ml) roasted pine nuts

3 cups (180 g) cibatta bread, cubed into inch (13mm) cubes
3 tbsp (45 ml) olive oil
1 garlic clove, minced
salt and cracked pepper to taste

3 tbsp (45 ml) prepared mayonnaise
1 tsp (5 ml) lemon zest
3 tbsp (45 ml) lemon juice
1 tsp (5 ml) anchovy paste
3-5 dashes of Worcestershire sauce
2 tbsp (30 ml) olive oil
cup (45 ml) of grated Parmesan cheese

Begin by mixing the marinade for the chicken. Combine the garlic, lemon, herbs, olive oil, salt and pepper in a shallow dish and whisk until combined. Coat the chicken on all sides, cover and refrigerate for at least 30 mins.

Meanwhile prepare your croutons. Combine the cubed bread, olive oil, garlic and salt and pepper in a bowl and toss until bread is well coated. Turn out onto a rimmed cookie sheet and bake at 375 for 20-25 mins, or until the croutons turn golden brown. Allow to cool and set aside.

To prepare the dressing, combine mayonnaise, lemon zest and juice, anchovy paste, Worcestershire sauce, olive oil and cheese. Set aside.

Grill chicken 7-8 mins each side until nice grill marks form and chicken is cooked through. Allow to rest for 10 mins on a cutting board before slicing.

Toss the lettuce leaves with the croutons and dressing until well coated. Portion out 2-3 leaves per plate. Then slice the chicken on the diagonal and top on the lettuce, garnish with the roasted pine nuts and additional Parmesan cheese and freshly cracked pepper to taste.

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