I've tried many different Caesar Salad Dressing recipes and most are good.
This one is GREAT! It is the best tasting, and the easiest - you use mayo instead of messing with raw egg and oil. I whizz everything up in a mini food processor, starting with whizzing the garlic, adding and whizzing the anchovies, then adding everything else to the processor bowl.
And it makes a lot, so I store it in a container in the fridge and just use a dollop whenever I need it.
Lee
Adapted from an Allrecipes recipe by Karen Weir.
Lee's Favorite Caesar Salad Dressing
3 cloves garlic, minced
3/4 cup mayo (I swear by Hellman's)
5 anchovies, minced
3 T. grated Parm. cheese
1 teas. Worcestershire sauce
1 teas. Dijon or dry mustard
1 T. lemon juice
pinch of salt
Freshly ground black pepper
Mix all and refrigerate until ready to use. Toss as much dressing as you want with your Romaine. Sprinkle a little additional Parm. cheese and pepper on top, and add croutons before serving.
This one is GREAT! It is the best tasting, and the easiest - you use mayo instead of messing with raw egg and oil. I whizz everything up in a mini food processor, starting with whizzing the garlic, adding and whizzing the anchovies, then adding everything else to the processor bowl.
And it makes a lot, so I store it in a container in the fridge and just use a dollop whenever I need it.
Lee
Adapted from an Allrecipes recipe by Karen Weir.
Lee's Favorite Caesar Salad Dressing
3 cloves garlic, minced
3/4 cup mayo (I swear by Hellman's)
5 anchovies, minced
3 T. grated Parm. cheese
1 teas. Worcestershire sauce
1 teas. Dijon or dry mustard
1 T. lemon juice
pinch of salt
Freshly ground black pepper
Mix all and refrigerate until ready to use. Toss as much dressing as you want with your Romaine. Sprinkle a little additional Parm. cheese and pepper on top, and add croutons before serving.
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