In my opinion, the best Caesar salad dressing I’ve ever made. It’s the only recipe I have used for years. It’s creamy, easy and delicious!
I was thinking the other day about “best” recipes. I started running down things that I make that fall in to that category, the list was surprisingly short. Fact is, there are really only a handful of things that I can honestly say that I’ve stopped looking for a “better” recipe. This Creamy Caesar Dressing is one of them.
This dressing is dreamy, creamy, full of garlic and with a hit of fresh lemon juice and Parmesan. It has enough garlic to satisfy any garlic-lover, but not so much that it overpowers the other flavours. It’s a thing of beauty and the best Caesar salad dressing you can make at home, in my opinion.
Ingredients and Substitutions
Eggs – this recipe calls for 1 whole, raw egg. Always use pasteurized eggs. (Even with pasteurized eggs, pregnant women, the very old or very young or anyone with a compromised immune system should be made aware before consuming and may wish to avoid consuming, out of an abundance of caution.)
Oil – I prefer this salad dress with vegetable, canola or any other neutral-tasting oil. If you prefer, you can use olive oil, though it will alter the taste of the finished dressing.
Anchovy paste – I don’t typically use anchovy paste, as I’m not a fan. If you are a fan, add 1 tsp of anchovy paste to the salad dressing, or more, to taste.
Recipe Tips
This salad dressing will keep well in the fridge for 7 days. Enjoy left-overs as a vegetable or pizza dip!
Bonus! Homemade Croutons Recipe
6-8 slices bacon
1/2 a slightly stale baguette, cut into cubes
pinch of salt and pepper
pinch of oregano
pinch of basil
pinch of mustard powder
pinch of thyme
1. Fry bacon until crisp. Remove from fat and break in to small bits. Reserve the bacon bits for the salad and pour the bacon fat into a large bowl.
2. Add the cubes of baguette to the bowl with the bacon fat. Add the salt and pepper, oregano, basil, mustard powder and thyme and toss until the cubes are completely coated.
3. Place the bread cubes on a baking sheet and bake in a 350° F. oven until they are golden brown, stirring occasionally to ensure that they brown evenly and don’t burn. Remove from the oven and set aside to cool completely.
4. Use once cooled for your Caesar salad or make ahead and store in an airtight container at room temperature once thoroughly cooled.
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Ingredients
- 2 cloves garlic, finely chopped or minced
- 1/4 teaspoon salt
- 2 Tablespoons white vinegar
- 1 large egg, pasteurized
- 1/2 teaspoon Dijon mustard
- 1 teaspoon anchovy paste, Optional (I don't use myself)
- 1 cup vegetable, canola or other neutral oil
- Juice of 1/2 a fresh lemon
- 1/4 teaspoon pepper
- 1/4 cup freshly grated Parmesan cheese, plus more for garnish
Equipment
- Food Processor
Instructions
- Place the minced garlic into a food processor or blender. Add the salt, vinegar, egg and Dijon mustard and process lightly until the ingredients are mixed. With the processor running, very slowly add the oil (a drop at a time at first!), then increasing to a trickle, until all the oil is added and completely mixed in. Add the lemon juice, pepper and Parmesan cheese and mix in.
- Use immediately or refrigerate for up to 1 week.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
That’s it – I am never buying another Caesar salad dressing in a bottle! This is amazing! Sooo good – not too heavy, not too oily. Just perfect. And so easy. I have been searching for this type of recipe for years. Thank you, Jennifer!
I am so glad, Donna :) It’s been the only Caesar dressing I’ve made for many, many years. Makes great veggie dip, too! Thanks so much.
I have tried many ceasar salad dressing recipes and settled on this one. It is perfect: not too thick, not too garlicky but just the perfect blend of ingredients.
Thanks Elizabeth and I agree :) This is the only dressing I have made for years! Thanks.
No anchovies? That’s ok, we can still be friends :) This salad sounds great, I love the smokey bacon addition — I’m sure it well makes up for the anchovies! I totally want to try your version.
I was going to comment on that great moody, darker shot and then I read your comment! Maybe you should shoot there more often! If it isn’t too trying. I keep my camera clear of my kitchen — floresent lighting, blahk!
Though there are so many ways to make potatoes into soup, this http://www.marthastewart.com/313400/cold-potato-leek-soup is a favorite best-ever of mine. Although, in the cookbook I have, this same recipe is not served cold, but hot. It’s perfect! Creamy and simple. Looking forward to more of your best-evers!
I think the bacon does provide that salty element that anchovies usually add.
I’d love to shoot more in my kitchen. It would be a lot more convenient than dragging stuff around my house. I’ll have to experiment.
LOVE your soup suggestion! I am a huge fan of cold soups. So velvety smooth and refreshing. I’m going to try this recipe for sure. Thanks for sharing it.
Love your twist on the classic, especially the homemade croutons!
Thanks Laura. The homemade croutons are delicious (and super easy). Difficult to go back to store-bought after trying these!
I love the fact that your dressing doesn’t use anchovies! That has really been the only thing keeping me from making Caesar dressing at home. Can’t wait to try it out!
I’ve never been a fan of the little fishies either, Cheri.
Hi. I’m just wondering about the use of vinegar? Is it detectable in the dressing? That is my concern 😟 Thank you.
Hi Diana, the vinegar really isn’t detectable, especially with the other strong flavours in the dressing (garlic, mustard, lemon juice). I’d suggest trying it as written first. If you are particularly sensitive to vinegar flavour, you could certainly scale it back to your taste.
I love this recipe- homemade Caesar salad beats most restaurant versions, hands down! And I like that you didn’t crisp the living daylights out of your croutons; I like em with just a little give, too.
I agree Ruthy. I enjoy my homemade version over any restaurant one I’ve tried.