Caesar Salad Dressing


Level:
Easy

CATEGORIES
Ingredients
Directions

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.

Cut baguette into cubes. Melt butter in skillet and season with garlic powder, paprika and pepper. Add bread cubes and saute just until bread cubes begin to brown. Set aside to cool.

CAESAR SALAD

Wash and dry lettuce. In a large salad bowl combine lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well

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    I made the Caesar dressing today, with a salad mix and store-bought croutons. Delicious!! I used about 1/4 lemon juiced and a little more garlic. It was less creamy and more mustard-y than some other Caesar dressings, which we loved. Highly recommended :)
    My mom and i made this to try to find a good recipe for caesar salad dressing and we were very pleased. we put in a half lemon so it was a little lemony but other than that was very good. you might want to add more mayonnaise if you like it to be a little more thick but over all was very good.
    Very tasty. Don't buy bottled dressing when you can do this with stuff you already have in the pantry.
    I see recipes as tools for building your own version. I took this recipe and made it my own based on mine and my family's tastes. For example, I used 1 heaping Tbls of chopped garlic from a jar, 1 Tbls of Dijon mustard, 2 Tbls of Dukes Mayo, 1 Tbls red wine vinegar, 1/2 lemon squeezed, 1 Tbls Anchovy Paste, 1/4 cup grated Parmesean cheese, salt and pepper. It was perfect, delicious and my husband loved it!
    I was out of the bottle stuff and thought of checking food network for a recipe. It was a total hit. I have never seen my family enjoy a salad more. Good thing too because I over cooked the steak and the salad was so good no one even noticed.
    don't know how this got 4 stars! to much mustard, to much garlic (& I use/love garlic I was able to fix it (hate throwing things out if fixable added a little water, 2oz of anchovies, more Olive oil & grate Parmesan. Suggestion~ use the "Classic Caesar Dressing" recipe. it's just as easy & the real thing:
    I don't think of this as a caesar dressing but it was an excellent salad dressing. My family loves garlic so six was definitely not too many for us! My two teenage boys put the dressing on top of everything on their plate.
    This was absolutely the worst dressing I have ever made or tasted. The dressing broke and the flavor was like pure garlic and I only used one clove after reading other reviews . DO NOT TRY!
    The garlic amount has to be a misprint. Not edible.
    I followed the advice on the garlic and only put in 2 cloves. That was plenty! I added an anchovy filet and it was delicious!
    Excellent, easy recipe! I am a major garlic lover, but this calls for WAYYYY too much garlic. I will try three cloves next time and I bet it will still be spicy. I also added a couple squirts of anchovy paste.
    We love this dairy free Caesar salad dressing. It is tangy and flavorful. We make croutons with gluten free bread, and top our salad with grilled chicken for an excellent summer dinner.
    I loved the ease of making this dressing but the garlic was overwhelming, and I used less than the recipe called for. I will give it another try but use much less galic.
    Loved the dressing but did anyone else find it rather spicy? Perhaps too much Dijon mustard? Had to put in some honey to cut the spice but it was still so freaken tangy
    6 garlic cloves was perfect. I first did it with 3 large because a few other people thought 6 was too much. I ended up adding more. My cloves were huge. I added 1 large tbs of mayo. I prefer oily because I usually use less dressing. :
    Yes, another garlic lover who thinks this recipe is way wrong. Next time, I will try two cloves. 
     
    What I love about this recipe is the use of mayo to provide the emulsifier plus creaminess. But that said, the dressing is very, very thick and I think I will halve the mayo next time.
    This recipe tastes good and might make a decent custom garlic lemon mayo for french fries at a fancy hotel bar but is not Caesar Salad Dressing.
     

     
    The core flavors which make up Caesar Salad Dressing are:
     
    lemon + parmazan + anchovi
     

     
    Can substatute egg whites for mayo or add things such as very small amount of garlic or dairy products for extended variations of Caesar Salad Dressing. But without these 3 core ingredients, no one eating it will know it is Caesar Salad Dressing.
     

     
    Make this exact recipe and served it with only carrot sticks along side authentic Casar Salad Dressing purchased from the refrigerated section of your grocery store. Your guests will not know that both dressings are Caesar Salad Dressing and will think that this recipe is some kind of custom garlic lemon mayo.
    I found the amount of oil in it overwhelming. The lemon cuts it, but I didn't really want to be overwhelmed by the lemon either. The other ingredients are great...not too much garlic. The richness of flavor was deluted by the oil. I'll use about half as much next time and make a double batch.
    Love the garlic, recipe was easy and tasted great, left out the anchovies, added course ground pepper and tablespoon of fresh lemon juice, it was perfect!
    Excellent and easy Caesar dressing! The lemon brightens the flavor--a little "heavy" without it.
    Yes - cut down the garlic. I used 3 large cloves and it was perfect. Otherwise, a great basic caesar dressing. I used anchovy paste - about 1 teaspoon worth. Taste as you go - if you tastes a little flat, add another squeeze of lemon juice until it taste right. I always double the recipe and keep this on hand in the fridge. Have had many compliments for this.
    way too much gahhhhhlic! Never had a dressing that strong in a restaurant or at home and I'm a Hungarian with an understanding of vampire controls! I always follow the recipe accurately 1st time and then adjust on the next batch. Maybe 2 cloves tops
    Good recipe, even though I didn't have mayo and substituted greek yogurt. I also omitted the anchovies. Yum!
    Let me start out by saying we LOVE garlic but this had so much garlic we could not eat it. I will not delete the recipe but just reduce the garlic to 2-3 cloves.
    OMGGGGGG!!!!!!!! theres a dressing that we love rennee caesar dressing your recipe topped it amazing thanks, i recommend this recipe to everyone quick, simple & easy to whip up yum:
    I loved this dressing! I got lazy and didnt add the anchovies. Also just hand wisked everything together instead of getting the blender out. I only used 4 cloves of garlic and it was veery garlicky, but thats the way I like my ceasar.
    If you like garlic, this is the Caesar salad dressing recipe for you. It was nice and creamy probably because it called for mayonnaise rather than eggs. A nice change.
    it was pretty good. my roommate really liked it. honestly though, i think 6 cloves of garlic is way too much. i used 2 large cloves and it was very overpowering.. and i like garlic. i ended up adding 2 egg yolks and extra vinegar and lemon to cut it. i dressed the romaine lightly and tossed it with some parmesan before plating it with grilled prawns. i would use this recipe again. it was easy enough- definitely less garlic though.
    This recipe is a keeper! Used 4 garlic cloves and was perfect. The mayo is a great alternative to egg.
    With so many foodtv chefs supporting good mayo (like Real Hellmans via Barefoot Contessa I don't see it necessary to do it from scratch with yolks. Good mayo is a perfect supplement, and using the processor long enough will thicken it just fine. In my opinion, I would use a tad less dijon (and I LOVE mustard, and definitely include the anchovies. I added the shaved romano parm to the salad, but this could work well in the dressing. It is surely a lot of garlic, but that is a preference. I think 4 to 5 cloves would be just fine.
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