Caesar Salad Dressing Recipe

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Caesar Salad Dressing

Darlene Dulewski

By
@dardulewski

I've tried many Caesar Salad Dressings and don't like most of them, so I came up with my own recipe. Everyone who has tried this dressing just loves it, and I am always giving away the recipe. This salad dressing should be made a day ahead so that it has time to thicken; I always double the recipe so that I can have it more than once; I make this dressing in a 32 oz. jar so that it is easier to mix.


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Rating:

Prep:

15 Min

Cook:

5 Min

Method:

Blend

Ingredients

2
large cloves garlic, diced (or 2 tsp. diced garlic from a jar)
1
tsp. anchovy paste (or 2 mashed anchovy filets) (optional)
1
tsp. lemon juice
1
tbsp. yellow mustard (not dry mustard)
1
tsp. worchester
1
egg yolk (coddled for 5 minutes*)
1/3
cup olive oil
1/2
tsp. vinegar
1/2
tsp. dried oregano (the flaked kind)
1/2
tsp. ground paprika
5
tbsp. milk
1/4
cup grated parmesan cheese (or parmesan & romano combo)
1
large head romaine lettuce (or other lettuce if you prefer)
croutons (optional)

Directions Step-By-Step

1
In a jar, combine ingredients in order listed, shake well and let dressing sit in refrigerator overnight to thicken. Serve on romaine lettuce with croutons (optional)
2
* How to Coddle an Egg: In a glass measuring cup, bring water to boil in microwave. Set egg in boiled water for 5 minutes and remove. Crack open and use only the yolk.

About this Recipe