Caesar Salad Dressing

Caesar Salad Dressing 🙂  A ginormous, amazingly huge, SHOUT OUT goes to my pops for this one!!! He is famous in our family and amongst friends for his caesar salad dressing. Peeps everywhere beg him to make this. It’s quite comical really…. you invite people over for dinner and their first question isn’t what time is dinner? Or what can I bring? Do you need me to pick up anything? Nope…. not in my family. Instead it’s, “Is Ken making his salad?!” At one point, I even remember talk about him selling his recipe! Well good news for all of you readers…. I have permission to share! Yay!!!! I grew up with this caesar dressing, and to be honest, there’s only been a couple of top notch restaurants that even come close to this bad boy 🙂 So watch out cyber world! Here’s the best homemade and authentic caesar salad dressing…. And be sure to top it off with some homemade Garlic Parmesan Croutons!!

5.0 from 3 reviews

Caesar Salad Dressing

 

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Prep time

10 mins

Total time

10 mins

 

Author: Vixen's Kitchen

Serves: 20

Ingredients

Dressing:

• 3-6 garlic cloves (raw garlic is very spicy... use as little as 1 if your family likes it mild. I use 3-4, but my father uses as much as 6-8!)
• 4 Tbs. red wine vinegar
• 2 tsp. mustard powder
• 2 tsp. Worcestershire
• 3 pinches of salt OR 4-6 anchovy fillets
• 2-3 pinches fresh ground pepper
• 1½ cups olive oil
• 2 egg yolks, room temperature
• Juice of one lemon

Salad:

• Romaine lettuce, washed, patted dry and cut into bite sized pieces
• Freshly grated parmesan cheese
• Garlic Parmesan Croutons

Instructions

1. In a food processor, blend the garlic, vinegar, mustard, Worcestershire, salt (or anchovy) and pepper until well combined.
2. Very slowly, pour in the oil while the processor is turned on. Make sure you pour it in slowly as you need the dressing to emulsify!
3. Add egg yolks, start and stop food processor until dressing is thick and creamy.
4. Add lemon juice and blend until completely incorporated.

Notes

This recipe make a lot of dressing 🙂 My father's recipe was actually only half of this, BUT I found that if it was doubled it was guaranteed that it would emulsify into a thick, creamy dressing. When it's made using only half of all the ingredients, it's a coin toss. And the dressing would separate and be oily instead of rich and thick. So trust me, and don't cut it in half. ***You can omit the egg yolk if you prefer, but it won't be as creamy, or authentic.

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