Homemade Caesar Salad Dressing Once Upon A Chef Food

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HOMEMADE CAESAR SALAD DRESSING



Homemade Caesar Salad Dressing image

My family loves this rich and creamy Caesar salad dressing. It's not overly garlicky or fishy -- it's just right.

Provided by Jennifer Segal, adapted from Gourmet magazine

Categories     Salads

Time 10m

Yield Makes 1⅓ cups (enough for about 10 starter salads)

Number Of Ingredients 9

2 small garlic cloves, minced
1 teaspoon anchovy paste (found near the canned tuna in the supermarket)
2 tablespoons freshly squeezed lemon juice, from one lemon
1 teaspoon Dijon mustard (I like the brand Maille)
1 teaspoon Worcestershire sauce
1 cup mayonnaise, best quality such as Hellmann's Real
½ cup freshly grated Parmigiano-Reggiano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Nutrition Facts : ServingSize About 2 tablespoons, Calories 184, Fat 19g, Carbohydrate 1g, Protein 2g, SaturatedFat 1g, Sugar 0g, Fiber 0g, Sodium 296mg, Cholesterol 13mg

CAESAR SALAD DRESSING



Caesar Salad Dressing image

Make and share this Caesar Salad Dressing recipe from Food.com.

Provided by Kim D.

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

  • 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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