Prep 5 mins
Cook 0 mins
I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my Kittencal's Garlic Croutons-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my Kittencal's Famous Greek Salad
- 1 large head romaine lettuce (washed over and thoroughly dried)
- 354.88 ml garlic-flavored croutons (or to taste, see Kittencal's Garlic Croutons)
- parmesan cheese
- freshly grated black pepper (to taste)
- 2 anchovy fillets (or to taste)
- 2 fresh garlic cloves (or to taste)
- 236.59 ml mayonnaise (not salad dressing Hellman's is best)
- 59.14 ml half-and-half cream or 59.14 ml milk
- 78.07 ml grated parmesan cheese
- 29.58 ml fresh squeezed lemon juice
- 14.79 ml Dijon mustard (Hellman's Dijonnaise is best!)
- salt and pepper
- 9.85 ml Worcestershire sauce (or to taste) (optional)
- buttermilk or half-and-half, for thinning
- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
- Adjust seasonings to taste.
- Thin with buttermilk (or milk) for a thinner consistency if desired.
- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
- Toss desired amount of dressing with Romaine lettuce and croutons.
- Sprinkle with more grated Parmesan cheese if desired.
Soooooooo delicious! I was craving a Caesar salad and this recipe fit the bill. I made it low-fat by using low-fat mayo and faftree half-and-half. I also used anchovy paste in a tube--one tbsp. full. Initially, I thought that the dijon mustard overwhelmed the taste of the dressing, but after it had a chance to meld for a few hours the taste was perfect. I am dipping cucumber spears into the leftovers as we speak! I will never buy bottled Caesar dressing again. Thanks for posting!
Another Kittencal triumph! It was fabulous, my chicken caesar was better than any restaurant. Just so this might be helpful to others, I also was craving deviled eggs. Made one using the dressing to mash the yolk... so yum! Thanks again, K!
Do we need another 5 star review? You bet! This was great...easy to make and delicious. I made it without anchovy because guests were vegetarian, but wonderful none the less.