Caesar salad

Don’t leave out the anchovies, even if you think you don’t like them! Most people never even know they’re in there—they just add a little salty-rich something you can’t quite put your finger on. This makes more dressing than you need for one dinner, but it’s great to have on hand for a few more salads.


  • 4 ounces garlic cloves
  • 2 ounces anchovy fillets
  • 1⁄2 teaspoon dijon mustard
  • 1⁄4 cup fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup olive oil


  • Wash your hands with soap and water, then gather all ingredients and put them on a clean counter.
  • Put everything except for the olive oil in the blender or food processor fitted with a steel blade and put the top on tightly. Turn the machine on and process until it looks thoroughly combined (you may need to stop the machine and use a rubber scraper to push everything down from the sides).
  • While the machine is running, gradually add the olive oil through the feed tube (or, if you’re using a blender, through the hole in the lid) and process until it looks creamy.
  • Pour into the container, cover and refrigerate up to 2 weeks.


Want to do it the low-tech way? Mince the anchovies, then put all the ingredients in a jar, screw the lid on tight, and shake, shake, shake!

Recipe provided by USDA MyPlate Kids Partner Group member: Chop Chop