Prep 15 mins
Cook 0 mins
I created this Caesar Dressing several years ago when I was catering. People loved it and I just give it out. I tried to make it with low fat mayo but it was not the same. This recipe makes about one quart. I have yet to find a any Caesar Dressing in any restaurant that can beat this one. I have also added artichoke hearts or grilled chicken breasts. I will add my Chicken Adobe recipe that is great with this salad.
- 2 teaspoons yellow mustard
- 8 garlic cloves
- 4 teaspoons Worcestershire sauce
- 1⁄2 cup red wine vinegar
- 1 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 cup Kraft® Grated Parmesan Cheese
- 4 dashes Tabasco sauce
- 2 cups mayonnaise
- 1 cup olive oil
- 1 cup canola oil
- In a large mixing bowl, combine all of the ingredients except the olive.
- oil, canola oil and mayonnaise.
- Add the mayonnaise. Mix. Using a wire whip, whip the oils into the mixture.
- until all the oil is incorporated.
- The above can be done with a Mixer and wire whip.
- Best to make this a day before so all the flavors develop.
- MAKING THE SALAD.
- When making salad, mix romaine lettuce leafs, that have been rinsed and.
- cut up. Add garlic croutons and a little shredded Parmesan cheese. Add.
- enough dressing to coat each leaf and then top with more shredded Parmesan cheese for garnish.
I will agree with the others that this is a fantastic caesar dressing. I used this over some Romaine lettuce, tomatoes and purple onion with parmesan cheese and croutons. Excellent. Thanks for sharing. Made for Fall PAC 2011
Excellent dressing! (as everyone here has stated!) The only changes we using some low-fat mayo, and adding fresh parsley and chives, and this was absolutely splendid! Loved the garlic in this, not overwhelming, just the right amount. Thanks for posting!
I cannot believe how great this dressing was! I thought I had a good caesar dressing...Throwing mine away and using this for now on.
Made for PAC fall 2011