Thanks, Becky. How pronounced is the anchovy flavor or is it pretty subtle? I'm not fond of anchovy paste so I'd probably use less or omit but is it really crucial in this recipe?

Ginger, I'm not a fan of anchovy paste either, but to me it's the subtle flavor that makes it Caesar dressing. It's not overpowering at all - if it was I wouldn't like it :-)

Becky

In all due respect, Ginger, if you leave out the anchovy then it isn't a Ceasar dressing. You might just as well (omigod!)leave out the garlic.

So, whatever you're mixing up might be tasty. But it is not Ceasar.

Most recipes calling for anchovy really do require them. You should not get an anchovy or fishy taste. If you do, you're using far too much. But there is a contribution made by the fish that you miss otherwise. This is as true for, say, Worchestershire sauce as it is for Ceasar dressing

I've never quite gotten the hang of using anchovy paste, so almost always start with anchovy filets, which get mashed with a fork. It's a matter of personal taste, but I don't see the need for adding dairy products. And there's a world of taste difference, too, using freshly ground Parmesan vs. the green can.

Classic Ceasar dressing was made by rubbing the bowl with the garlic cloves. But I don't know anyone who does it that way anymore. Personally, I just smash the garlic and add it in.

Thanks Becky. I had some creamy caesar (Ken's, not Cardini) for the first time just last week and I liked it a lot but I would much, much rather have homemade.