Thick and Creamy Caesar Salad Dressing

"Where I live there is a restaurant chain called the Italian Bistro and I think they have the BEST Caesar salad dressing. I've been trying to duplicate it for quite a while. It is loaded with garlic and Parmesan cheese. It's very thick which is why it appeals to me. This recipe is very similar to the one I enjoy at the Bistro. In fact.. by George... I THINK I'VE GOT IT!! I hope you"
 
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photo by KateL photo by KateL
photo by KateL
Ready In:
25mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Place all except oil and mayonnaise in food processor or blender and process until smooth.
  • While processor is running add oil VERY SLOWLY and process until thick and creamy (about 4-5 minutes).
  • Pour into bowl and add 1/4 cup of mayonnaise and blend thoroughly with a fork.
  • Taste and adjust seasonings to your taste (sometimes I like to add a couple more tablespoons of Parmesan cheese).
  • Cover and chill until ready to use.

Questions & Replies

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Reviews

  1. This is a dressing for garlic lovers, and definitely better than most store-bought brands. I used dairy and egg-free mayonnaise and cut the oil to 1/4 cup. It was so creamy and runny by that point, I didn't see the need to add another 1/4 cup. By the way, this made way more than I needed to cover one head of romaine lettuce. Next time, I think I'll halve it.
     
  2. This is a great dressing. We had it on a salad tonight that we ate with Yooper's Greek beef and pasta. I know it was meant to have 8 cloves of garlic in it, but I honestly didn't feel like that much raw garlic tonight, so only put 4 large ones in. It was still garlickly and creamy and delicious.
     
  3. Really enjoyed this salad dressing, made as written. We garlic lovers thought the garlic was just right, but couldn't taste the anchovies per se. I made with mayonnaise this time for Recipe#172085, but will try without mayo next time.
     
  4. Finally a Caesar dressing that I love. I used 4 teaspoons minced garlic (in a jar) and left out the mayo. I needed to process it in the food processor for quite a long time before it was completely emulsified, but it was completely creamy and just the right consistency at that point. I use relatively small amounts of dressing on salads and I thought that adding the mayo would tone down the flavor too much. Thanks for such a great recipe.
     
  5. Very thick, very garlicky and very good!
     
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Tweaks

  1. This dressing is wonderfully garlicky. Like another poster I cut the garlic to 4 large cloves. I also used lemon juice instead of the red wind vinegar. Not wanting to make a mess with my blender and a bowl. I added the mayo after mixing the first ingredients. Blending throughly, then I added the oil. I was still very thick and pourable. A little goes a long way.
     

RECIPE SUBMITTED BY

Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International. I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time. Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.
 
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