I’m so proud of you for NOT passing by this recipe because of the title. 5 gold stars for you for being adventurous…or at least curious.
I know, who makes their own salad dressings with all the perfectly yummy options at the grocery? There’s absolutely no question in my mind that this is the BEST Caesar dressing I’ve ever had. In fact, I will make this proclamation right now….there will never again be store-bought Caesar dressing in my refrigerator. 😉
The richness and depth of flavor is like “woah, yes please, I’ll have some more”. It’s smooth, creamy, rich but never oily or greasy, it’s taste bud dancing, get in my belly satisfying. And paired with warm, homemade, nooks and cranny, crunchy croutons… heck this could be a dip, forget the romaine! HA! 🙂
Authentic Anchovy Caesar Salad Dressing
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: 6 1x
- Cuisine: Mexican
- 6 anchovy fillets packed in oil (I like the Trader Joe’s brand)
- 1 small garlic clove
- 2 large egg yolks*
- 2 tablespoons fresh lemon juice (do not use the squeeze bottle)
- 1 teaspoon Dijon mustard
- 5 tablespoons olive oil, divided
- 1/2 cup vegetable oil
- 3 tablespoons finely grated Parmesan (splurge and go for fresh grated, not the green can)
- 3 cups torn 1″ pieces country bread (it’s worth getting the fresh bread from the bakery dept)
- 3 romaine hearts
- Salt and freshly ground black pepper
1. The Dressing
In a small food processor or blender add in the anchovies, garlic and pink of salt and pepper. Blend then slowly add in the olive oil, just as little at a time. Crape down the sides.
Next, add in the egg yolks, lemon juice and mustard, pulse to combine. Then, slowly add in the vegetable oil until everything is well combined and has a glossy sheen. Taste and adjust if you’d like more mustard or lemon juice.
Pour the dressing into a bowl and stir in the grated parmesan cheese. Taste and if you think it needs more salt add it at this time.
Can be made 1 day ahead.
2. The Croutons
Make your own (I urge you, please don’t skip this step). Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1″ pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°F, tossing occasionally, until golden, 10-15 minutes.
*Raw egg is not recommended for infants, the elderly, pregnant women, and people with weakened immune systems.
How long will this last in the fridge?
Hi Tena – I apologize for the delay in response, sometimes I don’t get notifications of comments and miss them. Because of the raw egg, this dressing will last no longer than 3 days in the fridge in a tightly covered dish. Thank you again for bringing this to my attention, I will add it to the recipe! And thank you for visiting my blog, I very much appreciate it!