Caesar Salad Dressing

Homemade Caesar Salad Dressing Recipe - bakedbyrachel.com

I don’t eat salad much, especially in the winter. To me it’s more of a warm weather kind of food. A nice crisp cold salad just seems right when it’s super hot out, but not when it’s 20 degrees out. Maybe diet resolutions should really start in June, not January. I could maybe get behind that. It’s so much easier to eat healthy in the spring and summer months when fruit and veggies are fresh locally, when you aren’t constantly craving warm comfort food that may or may not frequently be loaded up with melted cheese. It’s just how it is.

Homemade Caesar Salad Dressing Recipe - bakedbyrachel.com

However, when I do eat salad it’s usually with one of two dressings… Italian or Caesar. I almost always like a ton of it too, or extra on the side. If it’s done wrong, the poor lonely leaves on the bottom are bare. Totally dressingless and that’s not right or tasty. Everything is wrong with that. And while we’re on the topic of wrong… the idea of leaves seems wrong too but I’ll put that aside for now since we already established that salads are rare in the winter.

Clearly we’ll need to discuss this in further detail come spring. But until then, enjoy this extremely easy homemade Caesar dressing recipe. It’s creamy and nearly perfect. If I’d thought of it beforehand, I’d totally have added some red pepper flakes. I think it might have given the dressing the extra kick it needed, or more just what I was looking for. It’s okay without it, but an extra punch is almost always nice.

Homemade Caesar Salad Dressing Recipe - bakedbyrachel.com

While you can use either anchovies or anchovy paste for this recipe, both should be located near the canned seafood. If not, check by the salad dressing as I’ve heard that’s another possible location. If using anchovies, use 3 in place of the 1 1/2 tsp anchovy paste.

Yield: Approximately 1 cup

Total Time: 5 minutes

Caesar Salad Dressing

Ingredients:

1 1/2 tsp anchovy paste
2 cloves garlic, peeled and smashed
1 egg
2 1/2 Tbsp lemon juice
1 Tbsp Dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1/2 C olive oil

Directions:

Add all ingredients, minus the olive oil, to a food processor or blender and process until combined. With machine running on low, slowly drizzle olive oil in. Continue processing until smooth. Transfer to a clean container or use immediately. Dressing may be stored in the refrigerator  for up to 3 days.

*Anchovy paste should be located near the canned seafood in your local grocery store. Alternately 3 whole anchovies may be used in place of the paste.

Slightly adapted from Fine Cooking



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14 Responses to “Caesar Salad Dressing”

  1. #
    1
    steph@stephsbitebybite — January 14, 2013 at 9:29 am

    I can’t wait to be able to have ceasar dressing again! This looks so yummy!

    • Rachel — January 14th, 2013 @ 11:42 am

      I’ve seen some homemade recipes that don’t call for eggs. Might be worth a try if that’s why you’re avoiding for now :)

  2. #
    2
    Cassie | Bake Your Day — January 14, 2013 at 9:33 am

    I much prefer homemade salad dressings and this sounds so good!

  3. #
    3
    Tracey — January 14, 2013 at 10:11 am

    I’m totally with you – winter is for comfort food, not salads! That said, this dressing sounds amazing. I’ve never made caesar at home, I need to try this!

  4. #
    4
    shirley@bells-bakery — January 14, 2013 at 11:38 am

    Your killing me with your parmesan and garlic croutons and now cesar dressing!!! The January fat fight is not goin to go too well for me with these recipes…..I’ll go with the June resolutions with you :)

  5. #
    5
    sally @ sallys baking addiction — January 14, 2013 at 2:21 pm

    I like homemade salad dressing over store bought ones any day. And caesar salads are our favorite kind. :)

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    6
    Lauren @ Climbing Grier Mountain — January 14, 2013 at 4:24 pm

    Ditto on adding red pepper flakes to the dressing and starting resolutions in June! You are brilliant!

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    7
    Julie @ Table for Two — January 14, 2013 at 7:26 pm

    I have a mild (no, make that severe) obsession with caesar salads. i LOVE THEM SO MUCH. they’re so bad for you though but making them at home might not be so bad as opposed to going out to eat them or buying them in a jar. you’re going to make me make 2 mason jars full of this caesar!! so good looking!

  8. #
    8
    Jennifer | Mother Thyme — January 14, 2013 at 9:46 pm

    I love homemade dressing. Caesar dressing is my hubby’s favorite, so he’ll love this recipe!

  9. #
    9
    Linda | The Urban Mrs — January 15, 2013 at 2:42 am

    Yum! I usually have ranch for my salad dressing, but this works as well. I love anchovy so Caesar Salad is always a good idea.

  10. #
    10
    a farmer in the dell — January 15, 2013 at 5:33 pm

    I love caesar salad. However, I have never made the dressing from scratch. This sounds easy and doable! Thanks

  11. #
    11
    Stephanie @ Eat. Drink. Love. — January 16, 2013 at 12:45 am

    I love Casear dressing and it is the only way my husband will eat salad so maybe I should give this a try!

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    12
    Katrina @ In Katrina's Kitchen — January 18, 2013 at 1:38 pm

    I craved ceasar dressing like nobody’s business with my first pregnancy. But I couldn’t have it bc of the egg.

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    13
    Biz — March 31, 2013 at 1:04 pm

    I am making grilled Caesar salad for my first course for Easter today – just made your dressing and its amazeballs! Thanks! Probably the creamiest Caesar dressing I’ve ever made. :D

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