Caesar Salad Dressing Recipe Made From Scratch

EASY CAESAR DRESSING FROM SCRATCH

Steps:

• In a mortar and pestle, add anchovies, garlic, and salt. Ground to a paste. See recipe notes for other ways to grind into a paste.
• Add paste to a food processor and add egg yolks, Parmesan cheese, lemon juice, and mustard. Turn on processor and add oil very very slowly, just one drip at a time, then slowly add teh rest of the oil in a very slow and steady stream, emulsifying dressing like a mayo until it is creamy in texture.
• Season with black pepper to taste (if desired).
• Store in a air tight container in fridge until ready to use, up to 3 days. Makes about 1 1/2 cups.
• Assemble a Caesar Salad by adding crisp romaine lettuce pieces, homemade croutons, and fresh shavings of Parmesan cheese!

PERFECT CAESAR SALAD DRESSING

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

CAESAR SALAD DRESSING

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.

HOMEMADE CAESAR SALAD DRESSING

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.
• Note: Anchovy paste can be found near the canned tuna in the supermarket.

CAESAR SALAD SUPREME

Steps:

• Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
• Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
• Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

CAESAR SALAD DRESSING RECIPE - MADE FROM SCRATCH

Steps:

• In a large bowl, add the lemon juice, Worcestershire sauce, Dijon mustard, garlic, salt, pepper and anchovy paste
• Whisk vigorously by hand until everything is blended well
• Add the mayo and grated parmesan to the bowl. Whisk again until everything is blended and very smooth
• Store the dressing in a lidded mason jar or airtight container in the fridge for up to a week
• Serve over your favorite Caesar salad. Enjoy!