CREAMY CAESAR DRESSING

It’s worth saying upfront: this will feel more expensive than grabbing a bottle off the shelf. Good Parmesan, anchovies, proper oils - it adds up. But it also delivers something the bottle never quite manages: depth, balance, and that unmistakable “why is this salad suddenly excellent?” quality.

If you’d like to stretch it a little further - or simply prefer the looser, more pourable texture you get in restaurants - add a tablespoon or two of cold water and whisk it through just before serving. It lightens the consistency beautifully without dulling the flavour, and quietly turns one batch into a few extra servings.

Making it at home also gives you far more control over ingredients, which matters if you’re avoiding gluten. The dressing itself is naturally gluten-free, but store-bought versions can include stabilisers, thickeners, or be produced in facilities where cross-contamination is a possibility. When you’re the one holding the whisk, the only real point to double-check is the anchovies - choose ones packed simply in oil and salt, and you’re on very solid ground.

As for storage, keep it in a well-sealed jar in the fridge and treat it as something to enjoy within about 3–5 days at its best. It can stretch to a week if handled carefully - kept cold, no questionable utensils dipping in - but this is one of those cases where freshness isn’t just a suggestion, it’s part of the appeal.