Caesar Dressing. The old fashioned way! An old school caesar dressing recipe using a coddled egg to thicken and a little optional anchovy paste for seasoning.
Caesar Dressing on Radicchio Almond Caesar Salad
Good Caesar Dressing should be quite balanced as this one is; the garlic should stand out and be balanced with the lemon and vinegar. The secret to a really good caesar dressing though is to season it perfectly. Be careful wight he salt because the anchovy paste, if you are using it and the Parmesan cheese can provide much if not all of the salt needed for seasoning.
Caesar Dressing on Spinach Salad with Chicken on Honey Oatbran Pizza
I first got this recipe from a downtown St. John’s restaurant chef back in the 80’s and he had been using it for at least a decade.
Try this dressing our Radicchio Almond Caesar Salad for a perfect blend of satisfying flavours and textures.
For an incredibly satisfying lunch or dinner try this caesar dressing on our Spinach Caesar Salad with Lemon Chicken on Honey Oatbran Pizza. Just delicious!
Mellow the garlic flavour in Caesar Dressing with homemade garlic oil.
For a breath-saving milder garlic flavour in your caesar dressing omit the garlic and use my Homemade Garlic Oil instead of straight olive oil. You can even use half the garlic that’s called for for a much more mellow garlic flavour and far less chance of garlic breath all afternoon after your lunchtime salad.
Like this Caesar Dressing recipe?
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You might also like our recipe for Low Fat Ranch Dressing.
Homemade Bacon Ranch Salad Dressing
Caesar Dressing - the old fashioned way!
Ingredients
- 2 cloves minced garlic
- ½ tsp anchovy paste, optional
- 1 coddled egg
- Juice of half a lemon
- Zest of half a lemon finely minced, optional
- 1 ounce white wine vinegar
- 2 tablespoons fresh Italian parsley
- ½ tsp Dijon mustard
- ¼ cup freshly grated parmesan cheese
- ½ tsp freshly ground black pepper
- pinch sea salt to season
- 1/3 to 1/2 cup extra virgin olive oil
Instructions
To coddle the egg, cover it with boiling water for about a minute if the egg is at room temperature, about 1 ½ to 2 minutes if the egg is coming straight from the fridge.
NOTE: Coddled eggs are not to be eaten by young children, the elderly, pregnant women or anyone with health problems. Use ½ cup plain bottled mayonnaise and reduce the olive oil by half as a substitute for the coddled egg.
IMPORTANT: When coddling an egg choose one that appears completely intact with no visible cracks in the shell.
In a blender or food processor combine all ingredients except the olive oil. Process for one minute, then, with the blender still turned on, begin slowly adding the olive oil in a thin continuous stream until the dressing reaches your desired consistency.
Nutrition Information
Serving Size
Amount Per Serving Unsaturated Fat 0g
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