Caesar Salad Dressing
How to Make a Great Caesar Salad Dressing
A delicious Caesar salad dressing recipe is worth its weight in gold! It's amazing how few restaurants know how to make this dressing properly. This is probably the one thing I have been most disappointed by when I've dined out. There is nothing worse than an unappetizing Caesar salad.
The potential pitfalls are many. Some people don't use enough garlic, and some people use too much (yes, it's hard to believe, but too much garlic is possible). Some people omit a necessary ingredient, and other people don't bother with homemade and use bottled dressing, instead. Of course, the problem might result from a combination of multiple factors.
The best Caesar dressing is greater than the sum of its parts. In other words, you can't omit any part (because you don't like the taste of blue cheese or anchovies, for example), or the final product will not be good as it was meant to be. Believe me, I am not a fan of blue cheese or anchovies by themselves. However, to make a delicious Caesar dressing, these two ingredients play a very important role.
So here I give you a garlic lover's Caesar salad dressing. Give it a try—you will absolutely love it! Remember, do not omit a single ingredient; you won't be disappointed. This is how all restaurants should make this dressing.
For me, this is the greatest Caesar dressing recipe anywhere. Whenever we make this dressing at home, we make enough salad for at least ten people, as that's just enough for the four of us. Sometimes this is all we need. Who needs supper when the salad is this good?
This recipe will be sure to have you craving it time after time and is for people who love garlic! It is important to use the ingredients listed to capture the flavors intended.
- 1 cup of olive oil (extra virgin or regular is fine)
- 6-7 cloves garlic (peeled)
- Coddled egg (optional)
- 1 ½ TBSP of anchovy paste (or ½ can anchovies)
- 1 lemon, juiced
- 1 tsp. dry mustard
- 5 ounces blue cheese
- 1 cup Parmesan cheese
- 1 TBSP Worcestershire sauce
- Salt (optional)
- Pepper (optional)
Note: Salt and pepper are optional. There is a fair bit of salt from the anchovy paste.
- Add all ingredients together into the blender
- Blend for a thick and smooth consistency.
- Chill for 1 hour before you use to allow the ingredients to meld together for optimal flavor. (If not using the egg, the dressing can be kept in the fridge for 1 week.)
- When you are ready to use, soak your romaine lettuce in cold water.
- Spin the lettuce and add to clean bowl.
- Add croutons.
- Take Caesar dressing out of the fridge
- Spoon Caesar dressing over your romaine lettuce and croutons; add a little at a time and toss thoroughly.
- Add additional Caesar dressing until all the lettuce has a light coating.
- Sprinkle with extra Parmesan cheese just before you serve and enjoy!
Serves 12-16 people.
Cheese Garlic Toast
This salad is great with a baguette or cheese garlic toast.
- Garlic spread mixture
- ¼ cup olive oil
- ½ cup butter
- 2 cloves garlic, crushed
- 1/8 tsp. garlic salt
- ½ tsp. parsley flakes
- Cream all ingredients together and spread over French bread (or bread of your choice). Spread BOTH SIDES.
- Set under broiler and lightly brown one side.
- Remove from oven and cover other side with shredded cheddar cheese.
- Set under broiler until cheese bubbles. Remove and serve.
Note: If you do not like cheddar cheese, you can add ½ cup of Parmesan cheese to the garlic spread mixture cover both sides of the bread and broil both sides. This is also very good.