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This is a fantastic recipe for Caesar salad dressing that I got from a friend’s mom. It’s tart, garlicky, with a hit of pepper, but without the extra anchovies. The egg acts as an emulsifier, blending the oil and the lemon juice into a creamy consistency. For food safety reasons, I used pasteurized egg in a carton instead of a raw egg.
Use a dollop of this dressing to make the classic Caesar salad. Here I tossed the dressing with torn Romaine lettuce and topped it with some Parmesan cheese and homemade croutons.
Caesar Salad Dressing
Ingredients
- ½ tsp ground black pepper
- ½ tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Tabasco sauce
- 2 cloves garlic
- ½ cup vegetable oil
- 1 egg /equivalent amount of pasteurized egg
- ¼ cup grated Parmesan cheese
- ¼ cup vegetable oil
- ¼ cup lemon juice
Instructions
- Blend together the black pepper, mustard, Worcestershire sauce, Tabasco sauce, garlic and ½ cup vegetable oil in a blender or food processor, until smooth.
- Add the pasteurized egg, Parmesan cheese, ¼ cup vegetable oil and lemon juice.
- Blend until thickened and smooth. Let the dressing sit in the fridge for at least 30 minutes to let the flavours meld.
- Toss some dressing with torn Romaine lettuce leaves and top with croutons, to make a Caesar salad! This dressing also goes great with raw kale
your Caesar salad dressing and salad looks so yummy!!
Thanks for sharing at Creative Mondays
[…] Since reading Confessions of a French Baker, I’ve been baking bread for Ryan and myself. This recipe makes two large loaves. I like to keep one, wrapped in plastic, on the counter to gradually eat during the week, while slicing and wrapping and freezing the other. If the bread goes stale before you manage to finish it, challah makes great french toast or croutons for Caesar salad. […]