There a very few good quality commercially made Caesar Salad dressings on the market today.
One however, Cardini’s, is pretty good, and it should be, its original creator, the Caesar himself, (Cesare Cardini) was primarily a front-of-the-house man and restaurateur and knew what his customers LOVED!
But all shelf stable salad dressings have their compromises. One, being that fresh made taste with bright flavors and aromas.
Our recipe here, is the real deal. No compromises. Just great flavor.
Caesar Dressing
Makes about 1 delicious cup
2 tsp Chopped Fresh Garlic
1 TBSP Dijon Mustard
1 ea. Egg Yolk
1 TBSP Worcestershire Sauce
3 to 4 ea. Anchovy Fillets
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Granulated Sugar
½ cup Olive Oil
1 TBSP Fresh Lemon Juice
As Desired Croutons
As Desired Parmesan Cheese
- Add garlic, mustard, egg yolk, Worcestershire sauce, anchovies, salt, pepper and sugar, to a 2-cup size blender cup or 1 pint glass Mason jar.
- Using an immersion / stick blender (or small food processor), blend these ingredients for 15 to 20 seconds.
- While still blending, slowly add the olive oil in s stream, to create an emulsion.
- While continuing to blend, slowly add the lemon juice, in a stream, to continue the emulsion.
IMPORTANT NOTES:
If you’re concerned about using raw eggs in this dressing, pasteurized whole eggs are available, right in their shells. No worries, no health concerns. Just crack open and use the pasteurized yolk.
And don’t go cheap on the quality of the other ingredients either. Use a high-quality olive oil, fresh lemon juice and REAL Parmesan cheese. It makes a HUGE difference.
It’s the way Cesare would have made it in his dining room back in the day.
Want to learn more about Cesare (Caesar) Cardini? Here are a couple links to give you the history and back story of this legendary restaurant entrepreneur
https://www.britannica.com/topic/Caesar-salad#ref1306310
https://en.wikipedia.org/wiki/Caesar_Cardini
