Prep 10 mins
Cook 0 mins
The perfect Caesar dressing.
Make and share this Caesar Salad Dressing recipe from Food.com.
- 3 garlic cloves, chopped
- 4 anchovy fillets
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 2 tablespoons fresh lemon juice (one small lemon)
- 1 teaspoon Worcestershire sauce
- 3 dashes hot sauce (like Tabasco)
- 1 1⁄2 tablespoons Dijon mustard
- 2 large egg yolks
- 1⁄3-1⁄2 cup extra virgin olive oil or 1⁄3-1⁄2 cup canola oil
- 2 heads romaine lettuce, outer leaves discarded, inner leaves washed and dried (ten-ounce heads)
- 1 cup freshly grated parmesan cheese or 1 cup romano cheese
- crouton (to garnish)
- In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
- Stir in egg yolks and Dijon mustard.
- Add anchovies, and grind to a paste.
- Add lemon juice, Worcestershire, hot sauce and season with pepper.
- Slowly whisk in olive/canola oil until dressing is creamy.
- Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
- Sprinkle croutons over salad.
FABULOUS!!!!!!!!! Never had anything better. Definatley chill it for a couple hours first. I omitted the olive oil since I was going for low fat and used a mixture of cornstarch & 1 can of low sodium chicken broth instead (makes it taste like a full calorie dressing. Not even my husband could tell and he's finickier than my friends 3 year old which is saying ALOT) also after reading about the strong mustard taste I decided to use 2 teaspoons of Dijon Mustard and it turned out amazing. My neighbor acutally wanted to know where I bought it!
Excellent. I am a Caesar salad junkie. Surprisingly, it took me this long to start making my own dressing at home. This is a nicely balanced sauce, I made it with farmed eggs, raw Parmesan, and organic EVOO. I substituted 2 tsp anchovy paste for mashed fillets (1/2 tsp paste = 1 fillet). To me, it had a bit too much salt, possibly because of the paste. But I am still giving it 5 stars.
Awesome! I did add two tbs of mayonnaise and grated paremesan to mellow out the bitterness of the dijon and pungeant anchovy taste. My husband is a very picky eater, so we will see how he likes it!