Best Classic Caesar Dressing Recipes

CLASSIC CAESAR DRESSING

Steps:

• In blender, mix egg yolks, garlic and anchovies into a paste.
• Add remaining ingredients EXCEPT olive oil. Mix a few seconds.
• Slowly add olive oil until dressing is thick and creamy. Add more or less olive oil depending on desired consistency.
• Serve mixed in chopped romaine lettuce.

AMERICAN KITCHEN CLASSIC CAESAR SALAD DRESSING

Steps:

• Mash the anchovy with the garlic and salt until it is a paste. Whisk in the mayonnaise, vinegar, lemon juice mustard and worcestershire sauce and combine well. Whisk in the olive oil and then the parmesan cheese. Chill. Whisk again just before mixing with the salad leaves then top with the croutons.

CLASSIC CAESAR DRESSING

Steps:

• Nice texture but I modified the recipe below based on ingredients listed above to cut the oily taste. Added more Garlic, Dijon, Lemon juice, Anchovies & added Worcester. Using the side of a sturdy knife (or a mortar and pestle), mash 1 small garlic clove and a pinch of kosher salt until reduced to a paste. Add 6 anchovies; mash and chop until well combined and nearly smooth. Scrape into a medium bowl. Whisk in 3/4 teaspoons Dijon mustard, then 2 large egg yolks and 2 tablespoons fresh lemon juice; whisk to blend. Working drop by drop to start, add 2 tablespoons extra-virgin olive oil followed by 1/2 cup vegetable oil; whisk constantly until dressing is thick and glossy. Whisk in 3 tablespoons grated Parmesan. Season with kosher salt, freshly ground black pepper, and more lemon juice, if desired.

CLASSIC CAESAR SALAD DRESSING

Steps:

• 1. First the quick way and then the traditional way.
• 2. Quick Way: Add two hard boiled egg yolks (yolk only) to blender. (I don' eat raw eggs since the scare of the late '60s early '70s.) Not afraid of raw eggs, use raw yolks. Then add all but the Salt and Pepper. Blend well. Taste. Add Salt and Pepper if desired. Anchovies are salty in their own right.
• 3. Serve with Romaine Lettuce (Classical) or lettuce of choice. I do love to add a bit of Endive or Escarole (Same thing), it has a bit of a bitter taste with crunch to the tooth.
• 4. Traditional Way: Rub Extra Virgin Olive Oil and then Garlic Cloves completely on the inside of a large or medium sized bowl which you will be adding Lettuce to. I use a folded paper towel or my fingers to do this.
• 5. Then add the two well beaten egg yolks, add the Anchovy fillets and mash well. Again mix yolks and add 1 tablespoon of Extra Virgin Olive Oil. Mix and stir well. Add Parmesan and mix again.
• 6. Add Lettuce and Toss well. Gathering from the bottom. Serve. Enjoy
• 7. Note Added 10/9/11: Typically served with Romaine Lettuce. I like to add a little Endive or Escarole as well.