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Caesar Salad Dressing.

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cacruden Nov 25, 2012 01:35 AM

I thought I would start this thread since I found almost all Caesar Salad's at restaurants to be pretty bland, so most of the time if I had Caesar Salad it would be at home only. Anyone else have a similar problem, if so share your recipes as well....

Ingredients

3 cloves garlic, minced
1 can anchovies, minced
3 dashes worcestershire sauce
1 1/3 tablespoons dijon mustard
1 egg yolk
1 1/2 teaspoons kapers
2 tablespoons lemon juice
1/4 cup balsamic vinegar
1/2 cup olive oil

Method

Using an immersion blender blend the garlic, anchovies, worcester sauce, mustard, egg yolk, kapers, lemon juice and balsamic vinegar until smooth. Add the olive oil slowly until the dressing thickens (up to the amount specified in the ingredient list).

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  1. hill food RE: cacruden Nov 25, 2012 02:19 AM

    I'm with you except for anchovies AND worcestershire, seems redundant. I also usually do it a few hours in advance 'cause I'm lazy and let the refrigerator thicken it, the flavors blend more too. ('scuse me while I duck the shoes being tossed at my head)

    I've found myself going lighter on the garlic and heavier on the anchovies and lemon, saving the capers for serving and skipping the vinegar altogether. ehh it's always a work in progress.

    1. RetiredChef RE: cacruden Nov 25, 2012 06:06 AM

      I go heavier on the garlic and only 1anchovy, a whole can would be unpalatable for me. Plus no balsamic but a mix if red wine and sherry vinegars. Also no capers, I love capers but not in this dressing. I also add Parmesan cheese to my dressing.

      5 Replies
      1. re: RetiredChef
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        chloebell RE: RetiredChef Nov 25, 2012 06:11 AM

        We use the same ingredients with the exception of capers. And instead of anchovy's, we've found we like Anchovy Paste.

        1. re: chloebell
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          Gail RE: chloebell Nov 25, 2012 08:28 AM

          chloe, I agree. Love the flavor of anchovy but don't care to chew on them. A filet across the salad makes a nice presentation, but I move it to the side.

          1. re: chloebell
            krisrishere RE: chloebell Nov 25, 2012 08:29 AM

            Since I usually don't keep anchovies on hand all the time, I actually use fish sauce! Tastes great and I always have a bottle.

            1. re: krisrishere
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              sparky403 RE: krisrishere Nov 25, 2012 08:37 AM

              I learned mine from a friend that - that did it table side for years - it's the only way I can make it.

              4 anchovie fillets,
              1 Tblspn dejon
              course black pepper
              2 cloves of garlic (someimes more:-)

              Grind this into a paste (i use forks in the bottom of the bowl I serve it in)

              Add- Juice of half a lemon, wishy sauce and mix.

              add egg yolk, and wisk, add olive oil and parmarsian.

              I add a couple of croutons directly to the dressing, then add the romaine, more crutons and more parm.

              Great winter salad - time to break out the for

              1. re: sparky403
                linguafood RE: sparky403 Nov 25, 2012 11:02 AM

                yep, pretty similar to my version.

                1 head romaine lettuce, outer leaves discarded
                1/3 cup Parmesan cheese
                4 anchovy filets
                2 cloves garlic, minced
                1 egg
                1/4 cup extra virgin olive oil
                1/2 teaspoon Dijon mustard
                1/2 lemon, juiced

                1. In large bowl, mash garlic, salt, anchovies, and mustard with 2 forks to form a chunky paste, season with fresh ground black pepper
                2. Crack egg into mixture and beat briefly, add the lemon juice and beat until smooth
                3. Slowly add the olive oil while continuing to beat mixture with fork — should be a light, creamy consistency 
                4. Add the grated cheese mixture and stir to combine

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          escondido123 RE: cacruden Nov 25, 2012 10:47 AM

          I really like my dressing to be creamy, so I use some good mayonnaise in place of an egg. I also add a good amount of lemon zest to amp up that flavor without making it too tart. I too go for anchovy paste and no worcestershire, also no capers. And when finishing salad I use finely grated Romano and shaved Parmigiano.

          1. C. Hamster RE: cacruden Nov 25, 2012 10:49 AM

            I make a dressing much like yours. Even the whole can of anchovies.

            The side of a knife turns an anchovy into paste. I don't like the taste of paste.

            But no capers. I add parm-reg cheese.

            And, IMO, balsamic doesn't belong in Caesar dressing. I use white wine vin and lemon juice.

            1. iL Divo RE: cacruden Nov 27, 2012 11:17 PM

              sounds good to me

              1. tcamp RE: cacruden Nov 28, 2012 07:07 AM

                Pretty much the same ingredients only quantities vary somewhat. Actually, I don't really measure, just eyeball it. I use the whole egg, no capers, and lime juice instead of lemon. Also, sometimes regular red wine vinegar instead of balsamic.

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