Prep 10 mins
Cook 1 min
This clone could pass for the actual Outback Steakhouse Caesar salad dressing. I was able to get a recipe from the Outback's head chef, but it was very ambiguous with some of the primary ingredients, but after searching and finding a few copycat recipes that weren't quite right, I was able to tweak it and I believe it to be identical to the real deal. I've blind taste tested it, and no one has been able to distinguish any difference. Now we can all enjoy that wonderful garlicky salad w/o having to spend a fortune and drive across town. Recipe yields about a quart, and being made with unpasteurized eggs, doesn't keep more than a few days. Egg beaters are pasteurized and may be substituted, or you can just eat more Caesar salad.
- 6 large eggs
- 1⁄2 cup crushed fresh garlic
- 2 1⁄2 cups grated parmesan cheese
- 1⁄3 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon dry mustard
- 1 1⁄2 ounces anchovy paste
- 1 tablespoon Lea & Perrins Worcestershire Sauce
- 1 1⁄2 cups olive oil
- 1⁄4 cup fresh parsley, stemmed
- Combine all ingredients in blender.
- Blend 20 seconds on high, then 20 seconds on low.
- DO NOT OVERBLEND as it will cause eggs to cook and ruin the texture of the dressing.
- Toss into your favorite Caesar blend or Greek salad.
I am a huge garlic fan and the garlic was almost too much for me although the overall flavor was nice. It did not thicken up as most dressings do when you drizzle the olive oil into the egg mixture. It was very thin.
Mde this up the other night for a change from boughten stuff. This is fantastic dressing! Another great choice for PAC 07.