Caesar salad dressing recipe?

Question

I want to try making my own caesar dressing. Anyone have a good recipe?

Answer 1

First have a good wooden bowl, I have one dedicated to just Caesar salad. Season the bowl by cutting 2 cloves of garlic and rubbing the inside of the bowl well.
Then place 1/4 to 1/2cup very good extra virgin olive oil into the bowl, add 2 to 4 peeled cloves of garlic, and 1 to 2 Tbs. coarse sea salt. Mash the garlic with a fork until it makes a paste. Then add 1 Tbs Worcestershire sauce, and 1 to 2 Tbs anchovy paste.Juice of 1 lemon, cracked pepper. 1/4 cup balsamic vinegar Add 1 coddled egg,( I coddle an egg by submerging it into boiling water for 1 min then submerge it into ice water) Add 1/4 cup fresh Parmesan cheese. Mix well. Add homemade croutons and Hearts of romaine lettuce. Toss well
Home made croutons: 1 loaf of crusty french bread cut length wise rubbed with 2 cloves of garlic then cut into 1inch cubes toss with butter and bake at 350 for 5 to 10 minutes until crisp.
My measurements aren't exact because I never know how many I will be feeding and I make Caesar salad by eye not recipe

Answer 2

1

Answer 3

This is the one that I've always used - it's a true and classic Ceasar salad dressing... 2 large garlic cloves, chopped 6 flat anchovies, rinsed, patted dry, and chopped 2 tablespoons fresh lemon juice 2 tablespoons mayonnaise (real mayo, not miracle whip!) 1/4 teaspoon salt 1/3 cup olive oil (preferably extra-virgin) 2 tablespoons water In a blender blend together at high speed garlic, anchovies, lemon juice, mayonnaise, and salt until smooth. With motor running add oil in a slow stream and blend until emulsified. Add water and blend dressing well.

Answer 4

CAESAR DRESSING
Categories: Salads, Sauces
Yield: 1 servings

1 Egg
2 1/2 ts Salt
5 ts Coarsely ground black pepper
1 tb Garlic powder
1 1/2 cn Anchovy fillets (2 oz each)
- drained and chopped
1 tb MSG (optional)
4 c Oil
2 1/2 ts Dry English-style mustard
3 tb Lemon juice
2 ts Steak sauce
3 ds Hot pepper sauce
3 tb Worcestershire sauce
3 tb Wine vinegar
3 tb Catsup

Combine egg, salt, pepper, garlic powder, anchovies,
MSG, oil and mustard and mix with 1 1/2 tablespoons
lemon juice. Add steak sauce, hot pepper sauce,
Worcestershire, vinegar, catsup and remaining 1 1/2
tablespoons lemon juice. Beat until blended and thick.
Makes 5 1/2 cups

Answer 5

6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Vinegar
2 tablespoons mayonnaise
1/2 cup olive oil
Salt
Pepper
Lemon juice
Minced anchovy fillets (optional

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier taste.

Answer 6

CAESAR SALAD WITH HERBED CROUTONS

For dressing
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
8 anchovy fillets
3 tablespoons fresh lemon juice
3 garlic cloves
2 tablespoons Dijon mustard
3/4 cup olive oil
For croutons and salad
3 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 3/4-inch-thick country bread slices, crusts cut off, bread cut into 3/4-inch cubes (about 4 cups total)
12 cups coarsely torn hearts of romaine (about 9 ounces)
1/2 cup freshly grated Parmesan cheese
Cracked black pepper




Make dressing:
Combine 1/2 cup Parmesan, anchovies, lemon juice, 3 garlic cloves, and mustard in processor; blend well. With processor running, slowly add olive oil. Season with salt and pepper.
Make croutons and salad:
Preheat oven to 325°F. Heat 3 tablespoons oil in heavy medium skillet over medium heat. Add garlic, thyme and rosemary; saut
 until fragrant, about 1 minute. Remove from heat. Add bread cubes to skillet with garlic-herb oil and toss to coat. Spread out bread cubes on rimmed baking sheet. Sprinkle with salt and pepper. Bake just until croutons are golden, stirring occasionally, about 15 minutes.

Place romaine in large bowl. Add 2/3 cup dressing and 1/4 cup grated Parmesan cheese and toss to coat. Add croutons and toss well. Serve, passing remaining dressing, Parmesan cheese and cracked black pepper separately.

Answer 7

using a food processor add 1 egg and 2 to 3 anchovies ....1 tbsp cracked pepperand 1 tbsp sea salt and 1/2 cup wine vinegarand 3 cloves garlic ...now that all of this is in processor and blend it leave it run on low and slowly drizzle your oil in it wil start to get thick ........now blend in 1/4 cup of dry parmesean to the dressing ...ready to serve and if you refridgeate be sure to let it come up to room temp.....

Answer 8

I can't find a recipe in my cookbooks. I do not know how to "copy and paste", so I'll just give you a link that has quite a few recipes for the dressing...
http://www.cdkitchen.com