Homemade Caesar Salad Dressing Recipes

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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 (see note)
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.
  • Note: Anchovy paste can be found near the canned tuna in the supermarket.

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.

CAESAR SALAD WITH HOMEMADE DRESSING



Caesar Salad with Homemade Dressing image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 eggs, coddled (if desired) then separated and yolks reserved (see Cook's Note)
2 tablespoons fresh lemon juice
2 to 3 dashes Worcestershire sauce
2 boneless anchovy fillets, minced
2 cloves garlic, minced
1 cup olive oil, canola oil or equivalent light salad oil
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/4 French baguette
3 tablespoons olive oil
1/2 cup shredded Parmesan
2 teaspoons fresh thyme leaves
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 large heads romaine lettuce
1/3 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
  • For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
  • For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.

THE BEST CAESAR SALAD DRESSING



The Best Caesar Salad Dressing image

I have been working with chefs for years and found out how to make the best Caesar dressing. I thought I would share!

Provided by Patricia K

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Caesar Dressing Recipes

Time 8h10m

Yield 10

Number Of Ingredients 10

1 cup mayonnaise
¼ cup egg substitute
¼ cup freshly grated Parmesan cheese
2 tablespoons water
3 cloves garlic, finely chopped
1 ½ tablespoons lemon juice
1 tablespoon anchovy paste
2 teaspoons white sugar
½ teaspoon dried parsley
salt and ground black pepper to taste

Steps:

  • Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute.
  • Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 2.6 g, Cholesterol 10.9 mg, Fat 18.3 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 354.2 mg, Sugar 1.2 g

CAESAR SALAD



Caesar Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 16

4 whole anchovy fillets
2 tablespoons (and up to 3 tablespoons) Dijon mustard
1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
1 teaspoon Worcestershire sauce
2 cloves fresh garlic, peeled
1/2 whole lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan
1 dash salt
Freshly ground black pepper
1/2 loaf crusty French bread
1/4 cup olive oil
2 cloves fresh garlic, peeled
Salt
Hearts of romaine lettuce
Fresh Parmesan wedge

Steps:

  • For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
  • With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
  • For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
  • Heat the olive oil in a small saucepan or skillet over low heat.
  • Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
  • Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
  • For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
  • Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
  • Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

PERFECT CAESAR SALAD DRESSING



Perfect Caesar Salad Dressing image

Everyone raves about Caesar salad, but few realize it is so simple to make at home. Add this Caesar dressing on top of chopped romaine lettuce, croutons and parmesan cheese for a perfect salad. -Jane McGlothren, Daphne, Alabama

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1.25 cups.

Number Of Ingredients 12

3 pasteurized large egg yolks
2 garlic cloves
2 tablespoons anchovy paste
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
dash hot pepper sauce
1/2 cup olive oil
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 130 calories, Fat 13g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 328mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

EASY HOMEMADE CAESAR SALAD AND DRESSING (WITHOUT ANCHOVIES)



Easy Homemade Caesar Salad and Dressing (Without Anchovies) image

Crisp romaine topped with parmesan cheese and croutons and tossed in an easy, homemade caesar dressing.

Provided by Elyse

Yield 6

Number Of Ingredients 10

3 hearts romaine (washed and roughly chopped)
1/4 cup grated Parmesan cheese
1/2 cup garlic croutons
Salt and pepper, to taste
1/4 cup grated Parmesan cheese
1/4 cup fat-free mayonnaise
2 Tablespoons milk
1 Tablespoon lemon juice
1 Tablespoon Dijon mustard
1 teaspoon minced garlic

Steps:

  • In a large serving bowl, combine chopped romaine, 1/4 cup grated Parmesan cheese and croutons.
  • Season with salt and pepper, to taste.
  • In a small mixing bowl, whisk together 1/4 cup grated Parmesan cheese, mayonnaise, milk, lemon juice, Dijon mustard and minced garlic.
  • Pour dressing over salad, toss to coat and serve.

Nutrition Facts : Servingsize 1 serving, Calories 572 kcal, Fat 49 g, SaturatedFat 10 g, Cholesterol 43 mg, Sodium 1193 mg, Carbohydrate 16 g, Sugar 2 g, Protein 9 mg

EASY CAESAR DRESSING



Easy Caesar Dressing image

This easy Caesar dressing recipe yields classic Caesar flavor. This simple mayonnaise-based recipe is anchovy-free as long as you choose your Worcestershire sauce carefully (see recipe note). Recipe yields about 3/4 cup, enough for 6 side salads.

Provided by Cookie and Kate

Categories     Salad dressing

Time 5m

Number Of Ingredients 9

1/2 cup mayonnaise
1 medium garlic clove, minced
2 teaspoons lemon juice, to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce*, to taste
1/8 teaspoon fine salt
1/3 cup (1 ounce) finely grated Parmesan cheese
1 tablespoon water
Freshly ground black pepper, to taste

Steps:

  • In a liquid measuring cup or bowl, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine.
  • Stir in the Parmesan, followed by the water. Season generously with black pepper, to taste. I usually think the dressing tastes just right, but if you'd prefer a more bold dressing, add another 1/4 teaspoon Worcestershire sauce, or for more zippy dressing, add up to 1 teaspoon additional lemon juice. Serve as desired.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 146 calories, Sugar 0.2 g, Sodium 266.8 mg, Fat 14.9 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0 g, Protein 1.9 g, Cholesterol 10.9 mg

HOMEMADE CREAMY CAESAR SALAD DRESSING



Homemade Creamy Caesar Salad Dressing image

This homemade creamy caesar dressing is rich in umami flavors, speckled with black pepper, and has just the right amount of salty tang.

Provided by Natalya Drozhzhin

Categories     Dressing     How To     Salad

Time 10m

Number Of Ingredients 8

1 cup mayonnaise
3 garlic cloves (pressed)
2 tbsp lemon juice
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/2 cup parmesan cheese, (grated)
1/4 tsp salt
1/2 tsp ground black pepper

Steps:

  • In a medium bowl, whisk together the lemon juice, dijon mustard, Worcestershire sauce, pressed garlic, parmesan cheese, and black pepper until well blended.
  • Add the mayonnaise and whisk until smooth. Refrigerate until ready to serve.

Nutrition Facts : Calories 219 kcal, Carbohydrate 1 g, Protein 3 g, Fat 23 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 365 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

CAESAR MAYONNAISE DRESSING



Caesar Mayonnaise Dressing image

Categories     Condiment/Spread     Cheese     Garlic     No-Cook     Quick & Easy     Salad Dressing     Mayonnaise     Parmesan     Gourmet

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1 teaspoon anchovy paste
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1 cup bottled mayonnaise
1/2 cup freshly grated Parmesan

Steps:

  • In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.

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