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Makes about 1 1/3 cups Servings
1/4 cup fresh lemon juice
6 oil-packed anchovy fillets, drained, very finely chopped
1 tablespoon Dijon mustard
2 garlic cloves, pressed
1 1/2 teaspoons Worcestershire sauce
1 cup olive oil
Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewhisk before using.
Recipe by Michael McLaughlin
Caesar Dressing Recipe
There’s something about that creamy, savory, garlicky, tangy flavor of Caesar dressing that’s just spot on. Just like vanilla bean ice cream or crispy French fries, it’s so classic and so good. Purchased salad dressings were the first thing that Alex and I replaced with homemade when we started cooking together. Homemade salad dressings are delicious, avoid preservatives or added ingredients, and are quick to make! This homemade dressing makes the absolute perfect Caesar salad recipe. Now that we have a recipe that we love, I don’t think we’ll ever buy it again!
Kathy Goodman (Earthbound Farm co-founder Drew Goodman’s stepmother) created this tangy vinaigrette, which has the flavor punch of Caesar dressing but without the egg. It’s great with hearts of romaine and other sturdy lettuces, but it has a light consistency so it’s also appropriate for more tender baby greens. This dressing is the perfect flavor accent for Grilled Caesar Salad with Parmesan Crisps, or just add some croutons and shaved Parmesan cheese to your favorite greens for a quick version of the classic Caesar.
This recipe makes about 2/3 cup of dressing.
Place the garlic, mustard, anchovy paste, Worcestershire sauce and Tabasco sauce in a small bowl and, using a fork, mash them into a paste.
Add the lemon juice and stir to combine. Whisking constantly, slowly add the olive oil in a steady stream. Continue to whisk until the dressing thickens. The vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature before using.
More Salad Dressings to Try
Here are just a few of my favorite salad dressings:
- Classic Vinaigrette
- Creamy Tahini Dressing
- Fresh Mint Dressing
- Green Goddess Dressing
Please let me know how your Caesar dressing turns out in the comments! I love hearing from you.
Is Caesar Dressing Keto Friendly?
Yes! This homemade Caesar dressing is keto friendly – it has 0 grams net carbs! Which is why it makes a delicious addition to just about anything. Baked chicken, roasted vegetables, salad greens…
Learn how to make Caesar dressing and you’ll never run out of ways to use it! It’s a great keto condiment because it adds tons of flavor, without any carbs. It also adds fat, which is great because I know that it can be tricky sometimes to balance the macros with fat.
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon fresh lemon juice
- 1 small clove garlic, minced
- 1/2 Teaspoon Dijon mustard
- 1/4 Teaspoon freshly ground black pepper
- 2 Tablespoons freshly grated Parmigiano-Reggiano
- Salt, to taste
- Olive oil
- 2 hearts of romaine lettuce
In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmigiano-Reggiano, and season with salt to taste.
Preheat the grill to medium-high heat. Oil the grill grates.
Remove any wilting leaves from the romaine hearts, then cut the hearts in half length-wise, leaving the ends in tact to hold each half together. Brush them lightly with oil.
Grill until char marks appear on the lettuce, and the leaves being to wilt slightly, about 6 minutes, turning once or twice during this time.
- Add garlic to olive oil.
- Add lemon zest, splash of lemon juice to olive oil
- Chop lettuce.
- Pour 1 /2 of olive oil mixture on lettuce. Gently incorporate dressing into lettuce.
- Save mixture to add to salad at the end.
- Salt and cheese the salad.
- Mix in chicken. Put on plate. Add remaining 1 /2 of olive oil mixture. Garnish with black pepper, more cheese, and a splash of lemon juice.
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How to Dress a Salad Like a Top Chef: 10 Inspiring Recipes
When you dress salad greens with culinary style, you elevate their naturally good tastes with flavors that keep customers coming back. We offer these 10 recipes from top chefs for your restaurant kitchen’s inspiration.
1. WOLFGANG PUCK – SPAGO HOUSE DRESSING
We start with this recipe because it’s an elegant example of how a special salad dressing can become a restaurant’s signature. Puck’s house vinaigrette wows table-side with walnut oil and impresses in the walk-in with a three- to four-week shelf life.
2. GORDON RAMSAY – BIG CAESAR DRESSING
It’s easy to forget that his reputation shines off the TV screen with seven Michelin stars. It’s easy to understand Ramsay’s consistent award-winning ways when you finish a classic salad with his Big Caesar dressing.
3. MARIO BATALI – HORSERADISH VINAIGRETTE
Apple cider vinegar and Dijon complement the kick of horseradish in Batali’s vinaigrette for roasted beets. He serves the dish at room temperature, so we see palate-pleasing potential in this dressing for all kinds of salads.
4. RICK BAYLESS – LIME-CILANTRO DRESSING
Bayless established his expertise in Mexican cuisine with his first cookbook in 1987 and continues to impress at his Frontera Grill restaurants in Chicago and Atlanta. His lively lime-cilantro dressing freshens up salads with authentic touches of garlic and chile serrano.
5. BOBBY FLAY – CREAMY GARLIC VINAIGRETTE
You have to love a low-fat version of creamy Caesar that builds on a roasted garlic puree with Dijon, honey and Worcestershire. Drizzled over hearts of romaine lettuce, this dressing is a reminder that Flay’s culinary talents are more than just TV entertainment.
6. JAMIE OLIVER – JAM JAR DRESSINGS
His cooking empire stretches around the world with more than 30 restaurants, but the original Naked Chef still keeps it casually delicious. We like the table-side presentation possibilities of his Jam Jar dressings, and we appreciate their enticing variety including balsamic, lemon, yogurt and French.
7. INA GARTEN – CREAMY MUSTARD VINAIGRETTE
The Food Network’s Barefoot Contessa brings out the best in basic salads with a creamy blend of Champagne vinegar, garlic and Dijon. Garten’s perfectly balanced dressing is a tasty testament to the culinary concept that less really can be more. Sometimes, a simple vinaigrette is simply the best.
8. WOLFGANG PUCK – GREEK SALAD DRESSING
Puck earns a second entry on our list with his fresh twist on a salad dressing favorite. He hits all the herbal high notes with thyme, parsley and dill and blends them together with yogurt, red wine vinegar and lemon juice. This recipe also makes a great marinade.
9. RACHAEL RAY – CREAMY LEMON, PEPPER AND PARMESAN DRESSING
In less than half the time it takes to make a 30-minute meal, your restaurant kitchen can prep this delish dressing that pairs especially well with crisp hearts of romaine. Yes, EVOO is the base for Rachel’s smooth blend of mayo, lemon and Parmigiano-Reggiano.
10. THOMAS KELLER – HOUSE VINAIGRETTE
Finishing our list with another signature dressing just seems right. This is the house dressing that identifies Keller’s Bouchon restaurants. He reduces the essential vinaigrette to three basic ingredients leaving plenty of room for innovation to develop your own crowd-winning recipe.
Caesar Dressing Variations:
This recipe is definitely one where you can tweak the amounts of ingredients to customize it to taste. For example, feel free to add more/less anchovies, garlic, lemon juice, Parm and/or Dijon to taste. You can also…
- Use pasteurized eggs or mayo: If you prefer not to use raw eggs in this recipe, you can use pasteurized egg yolks instead. Or you also substitute 1 tablespoon of mayo for each egg yolk, which will result in a creamier dressing.
- Add Worcestershire: Some people really like to add Worcestershire to their Caesar dressing too. (Since most of the Worcestershire flavors are already included in this recipe, I prefer to skip it. But feel free to add in a teaspoon or two if you would like.)
- Use more/less anchovies: I love a full-flavored Caesar dressing that uses lots of anchovies. But they are quite salty and flavorful, so feel free to use fewer anchovies (I would recommend starting with 3) if you prefer. Or if you really love anchovies, you can increase the amount to 6 or 7.
Check out our full Caesar Salad recipe here.