Best Classic Caesar Salad Dressing Recipes
AMERICAN KITCHEN CLASSIC CAESAR SALAD DRESSING
A Caesar salad is a salad of romaine lettuce and croutons dressed with a sauce and is often prepared tableside. The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Tijuana, Mexico and San Diego, United States during the 1920's Prohibition era. This recipe has been modified to remove the raw egg that the original recipe used due to salmonella concerns.
Provided by Member 610488
Categories Salad Dressings
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1054.9, Fat 106.2, SaturatedFat 20.1, Cholesterol 44, Sodium 1499.7, Carbohydrate 10.9, Fiber 0.2, Sugar 3.1, Protein 16.9
CLASSIC CAESAR SALAD DRESSING
This is the Classic. Don't mess with it!
Provided by Gary Hancq
Categories Dressings
Time 15m
Number Of Ingredients 8
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.
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