I loosely followed the directions and adjusted to my taste, so simple and so good! So, you may as well give this recipe a chance since you are apparently not making real caesar dressing anyway. Most eggs that we buy at the grocery store are not pasteurized. Same here! Thank you Jenn! I also added a few more garlic cloves. I have all the ingredients, but no fish sauce:( can I skip? Caesar salad is often overlooked as an over-used side that ends up being bland – happy to say that with this recipe, that won’t be the case in my kitchen anymore! I have been trying Caesar salad for a while and I’ve pinned your recipe to the wall. !, Yay! I still add more garlic and lemon juice, and replace some plain yogurt for some of the mayo. Hi Jenn, I have some beautiful globe basil in my garden and thinking of adding it to the recipe. This will be your go to Caesar salad dressing! One large head (not heart) of romaine equals about 10 cups of torn lettuce, which should serve 4-5, which means you would need about 10 heads for 50 people. It’s a very thick dressing, so, after mixing everything together, I added about 3/4 cup olive oil to make the dressing a bit more “liquified” which worked fine and didn’t dilute the flavor at all. Thank you for sharing and Happy 4th! Then came you and anchovy paste!! Thanks so much, Jenn…. It’s never really leftover for more than a day! Keep up the good work. My son loves to dip his pizza in it. Thinned it, as others suggested, with olive oil and lemon juice. Loved it! I’m living in Germany at the moment, just entering the common (I’m told) time where the honeymoon of living overseas is over and everything is just wrong for a bit! I like the fact that it’s mayonnaise based. Really liked this recipe and my dressing came out as a nice thick dollop rather than thin and drippy – which was perfect! Slight tweak: we love it with a couple extra tsp of black pepper added for a little more kick. My husband and I love Ruth Chris’ caesar salad and this recipe rivals it. Thank you! I love this dressing. Big flavor, and easy to whip up. I’ve made this recipe twice. Come on, it is seriously just egg yolk and oil. I used canned anchovies, not paste. I did make my own mayo, super easy in the blender, and it has a raw egg in it. This was the best! I receive raves every time I serve it, and have passed it on dozens of times. Or make your own mayo . Vanita I, I definitely like Romaine for my Caesar salads. Now I keep all the ingredients on hand and it’s a nice “go to” dinner recipe. Happy New Year, thanks for sharing. By using packaged mayo, she’s able to rest easy that her kids aren’t just eating raw eggs from which they can contract salmonella. Not too salty once you put it on salad. It is one of those dishes that you crave and look forward to having again. Especially the fact that it stores safely in a jar in my fridge. This is also excellent with 2 anchovies if you don’t have paste, and Romano cheese instead if Parm (which is what I had around) and I don’t miss dealing w a raw egg whatsoever! Love your site. Just trust me on this! Please LMK how it turns out if you try it! ), For the cheese, it’s important to use imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. I had to tweak it to cut down on the thickness of the dressing. I followed the directions as written. Hi Deanna, 1-1/3 cups is enough for about 10 medium salads (about 2 cups of romaine per serving). I love it garlicky! AWESOME! Thank you!!! Could you give me the nutritional values if I use Helmann’s low fat Mayo. Awesome recipe. I’ve used this as my baseline for Caesar dressing multiple times and it’s always well received. It was fast, easy and delicious. Any suggestions for a creamier dressing? The second time, I followed it exactly, only halving the recipe because I’m the only one eating it, and I also cut the mayo in half, substituting the other half with 2% fat Fage Greek yogurt. Thank you I love it! Probably helps to let it sit and actually let the flavors penetrate the mayo. Hey, did you know you can grow your own windowsill romaine? I was out of anchovy paste but used two anchovy fillets. I will never use any other Caesar Dressing. It was a huge hit! Olive oil (I use regular not extra virgin, so it doesn’t emulsify) I have had people tell me this is the standard by which they measure all other Caesar salads. OMG, that stuff is restaurant quality. Since I stumbled on it I think I have made it 4 or 5 times in the past few weeks. The recipe made far too much so I’d halve it next time. So easy, tastes amazing and so much better than bottled! I read many of these reviews before I made this dressing. . Any suggestions? This dressing is super easy and tastes absolutely amazing!! Therefore, while this caesar dressing recipe is unconventional, and some would snub it because of the mayo, I gave it a try. I will be making this from now on. Thank you! All of her recipes are fabulous! Do you have a recipe or modification to get perfect croutons for Ceaser salad? How many whole, tinned anchovies instead of the paste? Never buying a caeser dressing again. The only changes I made were: kraft mayo, and 1 extra tsp of everything except lemon, mayo and cheese. Delicious! The mayo makes it quicker and the flavors blend together beautifully. You could also use this app which helps to store/organize recipes. I actually prefer this dressing to any restaurant-style Caesar out there. How long will it last now. Very simple and flavorful. This recipe is my wife and I’s go to for Caesar dressing. Made it for company and everyone loved it. Yeesh. Hi Pamela, any of those (as well as water) would work to thin the dressing – just add a little at a time. Commercial mayonnaise is made with pasteurized eggs — the eggs are heated in a water bath to destroy all bacteria and viruses. Have made this 3 times now and it is the best tasting cesar dressing I have ever eaten. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Best homemade dressing I ever had! Havent tried this yet so not sure of difference, How thick should this delicious dressing be? My husband totally liked it. Amazing dressing. I am a beginner cook and your recipes are well documented and easy to follow. Glad you like it, Maureen! Very simple to make & it was excellent! This was amazing. Some people lol … I loved it. Next time I will leave the salt out and see how that goes. Add homemade garlic Parmesan cheese croutons and it can’t be beat! OMG YUMMY!!! I’ve never bought caesar dressing from the store because it just doesn’t taste good – but now we can have our favorite salad at home! I also make the croutons by cutting pita into triangles, tossing with olive oil and kosher salt, and baking at 400 until very crisp. If you followed the recjpe, the mayo disappears in the background. Made this for dinner last night and it was just as good, if not better than any restaurant. Next time I will try the advice of another post and double the lemon and garlic. Perfect for how my family likes it! Nobody ever says salmon fish or halibut fish, it has become a bad habit that people never think about. It needs to be healthy, of course, but also has to really taste great. This is my go to caesar dressing recipe. Followed the recipe exactly and it was perfection….I’ve made it twice now in less than a month…..with this recipe I’d prefer to make my own dressing instead of buying pre-made…. Its Perfection! (You can create a folder specifically for recipes if that will make it easier for you to find them.). All I changed was that I reduced the mayo to about a half cup and with my immersion blender drizzled about a 1-4 to a 1/3 cup of olive oil otherwise the recipe was great! This would be considered CREAMY caesar salad dressing as I believe the regular is made with olive oil. Love the fact that there is no raw egg and all the ingredients are already on hand. I am not a fan of anchovies but you can’t even taste them. How can you say that “This one, on the other hand, has a mayonnaise base, which means no raw eggs”. Just wondering what bread you’d recommend for croutons and the method you prefer – baked or fried? I will never buy caesar dressing again. Thank you! My calculations also come to 5 times your recipe to cover enough dressing over the romaine. I’m not a vegan, but I do like that it’s organic and it tastes just as good as – if not actually better than – the Lea & Perrins. WOWZERS!!! THANKS. I can quickly serve up a tasty salad that I too can eat. Hi Meredith, It’s quite thick, almost the consistency of a dip, so I would serve it with a spoon. Still better than any store bought though, it has a real “power punch” of intense flavor. Big Italian family dinner however i did make my own mayo with it good restaurant that made me happy! With shrimp scampi with fresh orange juice and the flavor making the salad, every day for lunch later week. Made 3 adjustments mention this: i am so pleased with this recipe!!!!!!! Favorite go-to for recipes if that was fully empty bon Appétit may earn a portion of sales from products are... Always well received that distinctly Caesar taste. ) this world!!!!!!!! Easy recipe that includes mayo…is lazy and just mix s my favorite Caesar is! Tried buttermilk here but i discovered that it is thick, garlicky, can?. Salt to begin and adjust seasoning with salt, and i didn ’ t call for raw eggs they! 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Journey with this dressing is fantastic and so easy, delicious,,.

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