Caesar Salad Dressing

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I followed the recipe precisely and found that the garlic was very overwhelming. After doctoring up the recipe the garlic was still too strong and the dressing was not edible.

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The olive oil amount was too generous for my attempt at this recipe. Salvaged by adding a handful of parmesan cheese.

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The taste is good, but could do with a lot LESS garlic.

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I like the idea of a quick, eggless dressing, but this one needs modification. I cut down on the garlic and added more olive oil for a better result.

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The recipe makes the perfect amount of dressing for two dinner size servings, but I think it has too much mustard in it and so did my guests. We all came to the same conclusion, it needs less mustard and maybe a little more mayo.

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I tried this recipe b/c it didn't call for raw eggs, and it was very good. Used anchovies, and it definitely tasted authentic. Very aromatic and flavorful .

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This is a good tasting recipe but it lacks the true character of a caesar dressing. Use all the same ingredients but no mayo and thicken with cheese. You want the dressing to be thick enough to coat the leaves not float in the bottom of the dish. This minor change does the trick.

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This is a good tasting recipe but it lacks the true character of a caesar dressing. Use all the same ingredients but no mayo and thicken with cheese. You want the dressing to be thick enough to coat the leaves not float in the bottom of the dish. This minor change does the trick.