World’s Best Caesar Salad Dressing!

November 11, 2018

World’s Best Caesar Salad Dressing!

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OMG, this is the World’s Best Caesar Salad Dressing and the only recipe you need.   Honest, once you try this you will never use store bought again.   I hadn’t made it in many years, but it was always a favourite of my clients back when I was a caterer and recently made it for my family.

Don’t worry, this is a simple to make recipe, and while it does take more work than just buying dressing, there is no doubt it’s worth the effort.    My youngest son has always loved Caesar Salad, he orders it whenever we go out, he eats if for lunches and snacks, and he’d have it every day if he could.

Jonathan’s reaction when he first got a taste of this salad was priceless,  OMG, AWESOME SAUCE Mom,  that’s AWESOME SAUCE as he pretended to faint on the floor.   Maybe you had to be there, but we laughed so hard!

Anyways, back to cooking!

This is a deliciously tangy, very garlicky (you need fresh garlic here), cheesy Caesar Salad Dressing.  Please don’t leave out the anchovy paste, I know; you think you hate them but trust me, they add a depth of flavour that really makes this dressing.   This dressing does NOT taste fishy at all.   CROSS MY HEART!

This dressing is thicker than your normal Caesar Salad dressing that comes in a jar, however this is what you are looking for.   Once it is tossed with the salad greens, and bacon and croutons, it’s perfection.

 

Caesar Salad with Bacon and Croutons in a glass bowl
OMG Caesar Salad Dressing

And it’s not JUST for Caesar Salad either:

Make a big batch, and store it in the fridge for up to 2 weeks, you won’t be sorry.   It is  great as a dip, can be used as a spread on Chicken Sandwiches and I’ve used it to make Chicken Caesar Baked Casserole too, which is AMAZING.

Want a live demo?

I’ve got a quick video tutorial up on YouTube if you want to have a quick look.  I’m slowly building up the offerings over on my channel, so be sure to subscribe while you are there.

If you want more great recipes and meal prep videos join our  Facebook Group; Love on a Plate.

One last thing; since we eat with our eyes, I like to serve my Caesar Salad in a traditional Wooden Salad Bowl.  Prepare your Romaine, Croutons, and Shredded fresh Parmesan and place it in the bowl.  Add about 1/4 for a full bowl and place it on top of the salad.  Don’t toss until you sit down at the table, otherwise you will end up with super wilted soggy lettuce.

Everyone always asks where I get my Kitchen Items, so I’m sharing here they type of Wooden Salad Bowl that I like to use.  This is an Amazon Affiliate Link and I will earn a very small commission if you choose to make a purchase from me.  This allows me to continue to develop and share these recipes with you, and maybe grab a coffee from the Timmies up the street.   We thank you for your support of Love on a Plate.

 

Fresh whole lemon, head of garlic, olive oil, fresh parmegiano reggiano, Digon Mustard

World's Best Caesar Salad Dressing

The only Caesar Salad Dressing you'll ever make!  I promise, once you try this you will never use store bought again.   I hadn't made it in many years, but it was always a favourite of my clients back when I was a caterer.   I recently made it for the family, and my youngest son renamed it.... OMG, AWESOME SAUCE.   We laughed to hard! This is a deliciously tangy, very garlicky Caesar Salad Dressing.  Please don't leave out the anchovy paste, I know, I know, you think you hate them... I do too, but they add a richness and depth of flavour that really makes this dressing, and I promise, it does NOT taste fishy at all.   CROSS MY HEART!
Print Pin Rate
Course: Salad Dressing
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 3 hours 9 minutes
Servings: 1 1/2 cups
Author: loveonaplate

Ingredients

  • 2 cloves garlic minced
  • 1 tsp. Anchovy paste
  • 2 Tbsp Lemon juice freshly squeezed
  • 1 tsp. Worcestershire sauce
  • 2 Tbsp  Dijon mustard not yellow mustard
  • 1/2 cup Fresh Parmegiano Reggiano Cheese grated
  • 1 cup Mayonaise
  • 1/4 cup Olive oil
  • 1/4 tsp. freshly ground black pepper

Instructions

  • In a medium bowl whisk together garlic, anchovy paste, Dijon mustard worcestershire and lemon juice.   Add Mayonnaise, Parmigiano-Reggiano, salt and pepper.    Let sit for at least 30 minutes for flavours to meld.   Store any leftovers in a jar in the fridge for up to a week.

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