Caesar Salad Dressing Recipe

caesar-salad-dressing-recipe
Caesar salad dressing is one of those rare treats. That’s because every store bought bottle contains nasty ingredients — everything from genetically-modified soybean oil to strange, unpronounceable chemical cocktails.

Thankfully, you can make a homemade Caesar Salad dressing almost as easily as you can make an oil & vinegar one. Better yet, you get to control the quality of ingredients. With raw eggs from pastured hens (see: Why I’m Not Afraid of Salmonella) and a tasty anchovy-rich Worcestershire Sauce, a homemade caesar salad packs a nutrient-dense punch.


Ever wonder how a dish got its name?

The myth of the caesar salad supposedly started in Tijuana, Mexico where restaurateur Caesar Cardini invented the salad on Fourth of July weekend because he was running low on food in his kitchen.

His original recipe included romaine, garlic, croutons, and Parmesan cheese, boiled eggs, olive oil and Worcestershire sauce. The original salad was prepared at tableside.

Whatever the reason, I’m glad that we have this savory, creamy caesar salad dressing to enjoy today! It’s easy to make and you can get the ingredients year round.

You can also transform caesar salad from a side dish to a meal by just adding grilled or roasted chicken.

And don’t be intimidated! A few flicks of my whisk and I have a delicious salad to enjoy. If you want to add a little flair, you can make your own sourdough croutons too.

Caesar Salad Dressing Recipe

This recipe is taken from my book, Simply Salads by Season and makes about 2 cups.

Caesar Salad Dressing: The Players

Caesar Salad Dressing: The How-To

In a bowl, whisk egg yolk, Worcestershire sauce, lemon juice, garlic, pepper, mustard, and anchovies.

Slowly whisk in olive oil until mixture is emulsified.

Add salt & pepper to taste.

To serve, simply drizzle the caesar salad dressing over chopped romaine and top with freshly grated parmesan cheese. For some added flair, you can add chopped hard-boiled eggs or sourdough croutons.

ENJOY!

Want even more homemade, wholesome salads to enjoy year round?

simply-salads-3d-ebook-450-e1385603130552In my book, Simply Salads by Season, you’ll get dozens of new recipes for dressings, condiments, and salads — all organized by season.

Tired of picking up bottles of salad dressing with ingredients labels that read like chemistry texts? Saddened by how even so-called organic dressings still contain unhealthy refined oils like canola and soy?


Want to know how to take advantage of all the in-season, local, beautiful fruits and vegetables available from your local farmers?

(Click here to buy Simply Salads by Season.)

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Comments

  1. Melissa says

    This sounds great! I’ve missed Caesar dressing since I can’t find one at the grocery with an acceptable ingredients list!

    How long will this last in the fridge? Thank you so much for sharing!

  2. says

    yum, caesar salads are one of my favorite things but I stopped buying store bought salad dressing a while ago so I can’t remember the last time I had one. I make lots of simple vinaigrettes but that gets boring after a while. I can’t wait to try this!

  3. says

    This is SO much nicer than what I’ve seen on the shelf in supermarkets. I make something similar, minus the anchovy fillets but now you’ve persuaded me to give it a go! Thanks for the recipe, I can’t wait to try it.

  4. Jan says

    I will try this when the weather warms up – not big on salads in the winter. I make a to-die-for tiramisu with raw eggs – from my own hens. I never think twice, but you couldn’t pay me to eat a store-bought egg, raw or not. FYI to your readers (don’t know if you’ve mentioned this before): organic eggs from the store are just as bad as regular – the hens are still raised in CAFOs. And “free run” is also a joke. By from your local farmer or fight city hall and keep three or four hens in your back yard. Much quieter and less messy than a dog and they leave great garden fertilizer.

  5. Val chandler says

    I look forward to trying this. What kind of mustard should be used? Also, would it still work ok w/o the worstershire sauce?

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