Creamy Caesar Salad

Lindsey McCue


My mother in-law found this recipe for me to try at our Christmas eve cooking contest! It is so fantastic! If you like creamy caesar dressing you will love this!
Needless to say, we won the contest!!!

I've made this quit a bit and never use croutons or the pancetta/bacon and it is still my fav. caesar dressing!

Don't leave out the anchovy paste, it really makes the dressing pop!

★★★★★ 1 vote


1/2 lb
pancetta or bacon (optional) rind removed, diced small
1 Tbsp
extra virgin olive oil (if using pancetta)
3 clove
garlic (small cloves)finely chopped
1/2 tsp
1 Tbsp
anchovy paste
4 Tbsp
real mayo
2 Tbsp
white wine vinegar
2 Tbsp
3/4 tsp
3 Tbsp
extra virgin olive oil
3 romaine hearts (more or less) cut into 1 inch pieces
4 Tbsp
grated parmesan cheese
1/2 c
croutons (optional)


1If your using the pancetta or bacon heat 1 Tbls. extra virgin olive oil in a small non stick pan. Add the pancetta. Cook over medium heat until it is nicely browned. With a slotted spoon transfer the cooked bacon to a paper towel lined plate. set aside.
2On a chopping board mix together the chopped garlic and salt, using the flat side of your knife blade or a spoon mash the ingredients to a pulp. Add this mixture to a large bowl.
3Add the anchovy paste, mayo, white wine vinegar,mustard, and pepper. Using a wire whisk, mix all the ingredients well. Continue whisking while slowly adding the 3 Tbls. of extra virgin olive oil in a thin stream. Mix all the ingredients until the oil has emulsified into the dressing.
4In a large salad bowl toss the chopped romaine hearts, croutons and browned pancetta (if using) Add dressing coating well to taste. Sprinkle grated parmesan on top and serve!

About Creamy Caesar Salad

Course/Dish: Lettuce Salads