Community Pick
Caesar Salad Dressing
"The perfect Caesar dressing."
photo by anniesnomsblog
- Ready In:
- 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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Reviews
-
Good proportions except for mustard. 1 tsp is excellent (prior reviews warned me--TY!) I would never use romano in caesar--too assertive. I split the parm--used much less--put some in dressing and some on top. Far too many croutons, tho--I'm not serving a panzanella--I add them to dressed salad (that picture looks way too soggy BTW). I prefer to share acids, too--half lemon, half red wine vinegar. Great base w/some tweaks. -
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! -
I have never thrown away a ceasar salad before this. Followed the recipe exactly, my salad tasted more like a lettuce flavored salt lick. Very disappointed.
-
Excellent flavor, but VERY salty. You could easily cut the salt in half and still be just fine especially considering the salt in the anchovies, mustard, and Parmesan. I'll make it again, but cut salt in half.
-
This dressing is amazing will not use anything else
see 22 more reviews
Tweaks
-
My dressing turned out very good. I made a few adjustments, as it was a bit too mustard tasting at first. Also, I had to make some substitutions because I had no anchovies. I substituted 1 tsp clam base for the anchovies. I added some milk (maybe 1/4 c) and Parmesan cheese to the dressing to soften the mustard flavor. I made this entirely in my blender and that worked awesome.
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I really liked this dressing with the changes I made, and will continue to use this for all my caesar salads. I didn't rate it because I omitted the anchovies, and used a good dollop of mayonnaise instead of egg yolk (which worked quite well)...nervous using raw egg. This is a very good dressing recipe.
RECIPE SUBMITTED BY
Kim D.
Houston, 0
<p><br /><br />The picture is of me and my husband at the Grand Canyon - November 2008. <br /><br />I've just started a food blog and would love for those interested in cooking and recipes to check it out. You can follow my food journey at <a href=http://onecookbookatathyme.wordpress.com/>http://onecookbookatathyme.wordpress.com/</a></p>
<p>Cooking for family and friends is one of my favorite things to do. I spend most of my free time in the kitchen, either checking out Recipezaar or experimenting with a newly found recipe. <br /><br />My DH and I are both from Texas and we both come from Italian families. Anyone who stops by my house should be prepared to eat!!! I'm always forcing friends and family to try whatever it is that just came out of the oven. I know that is a horrible habit but I can't break it... I think it must be the Italian in me! LOL :) <br /><br />My sister (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=85654>Cookin_Kit</a>) and I used to help my Mom (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=124343>JudaThann</a>) in the kitchen a lot growing up. I guess that is where my love for cooking began. I also enjoy sharing the kitchen with my DH (<a href=http://www.recipezaar.com/browse/getchef.zsp?id=202688>Sgt. Pepper</a>). He doesn't cook as often as he did when we first got married, but he makes an awesome pizza and still makes them at least twice a month. He keeps his recipes for the dough and the sauce top secret, even from me. LOL <br /><br />I have two step-children. The oldest graduated from college and the youngest is a sophomore at Texas Tech. I also have two cats and a dog. When I?m not cooking or hanging out here at Zaar, I like to knit, garden, read, watch old movies, travel, take photos, scrapbook, volunteer at a non-kill animal shelter, and spend time with my family and friends. <br /><br /><img src=http://images.snapfish.com/34359%3C8323232%7Ffp47%3Dot%3E232%3A%3D8%3A3%3D429%3DXROQDF%3E23237%3C2733%3B9%3Bot1lsi alt= /> <br /><br />I'm a co-host with <a href=http://www.recipezaar.com/browse/getchef.zsp?id=21399>Karen From Colorado</a> in the <a href=http://www.recipezaar.com/bb/viewforum?f=37>Mexican/Tex-Mex/Southern United States Cooking Forum</a>. 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