This thick, velvety Caesar salad dressing is a favorite among my family. It’s just right not excessively fishy or garlicky.
Although most people purchase Side salad sauce in a bottle, making your own is really simple and tastes far better. Although there are several variants, my entire family prefers this rich and delicious one. It’s exactly the proper amount of fishy and garlicky.
You don’t need to worry if you’re uncomfortable with raw eggs because this Caesar dressing has a mayo base rather unlike the traditional Caesar dressings that are created using canola oil and fortified with raw eggs. When I prepare dinner, my kids sit at the dining table with a large heart of romaine lettuce and dip the pieces in. They don’t even await for me to create a salad.
Caesar Salad Recipe
This recipe is a part of my collection of traditional salad dressings, which also includes go-to recipes for creamy dressings like buttermilk ranch and blue cheese, which are usually made with mayonnaise and dairy products, as well as oil and vinegar-based dressings like balsamic vinegar.
Ingredients for the Croutons:
- 1/2 French Baguette, cut in half and thinly sliced (1/4″ thick)
- 3 Tbsp. extra virgin olive oil
- 1 tbsp. minced garlic, 2 small cloves
- 2 tbsp. grated parmesan cheese
How to Make Croutons:
- The homemade garlic croutons, which are crunchy and flavorful, truly make this salad stand out. You’ll be munching on these croutons because of the cheese crust that is on each tiny toast.
- Place portions of the baguette on a baking sheet after slicing it in half to make and 1/4″ thick.
- 3 tablespoons of extra virgin olive oil and minced garlic are combined. Breads with 2 tbsp. parmesan and oil flavored with garlic.
- Distribute evenly and bake until crispness is achieved.
WHAT YOU’LL NEED TO MAKE CAESAR SALAD DRESSING
Ingredients
- 3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 3 cups hearty bread, cut into 3/4-inch cubes
- 2 ounces finely grated Parmesan cheese (about 1 cup), divided
- Kosher salt and freshly ground black pepper
- 1 large egg yolk
- 1 tablespoon (15ml) juice from 1 lemon
- 2 to 6 anchovies
- 1 teaspoon (5ml) Worcestershire sauce
- 1/3 cup (80ml) canola oil
- 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large leaves torn into smaller pieces, smaller leaves left intact
Directions
- Set the middle oven rack and the oven temperature to 375°F (190°C). 3 tablespoons (45ml) of olive oil and the minced garlic should be combined in a small bowl and whisked for 30 seconds. Press with the spoon’s backside to press up as much grease as you can, leaving the garlic behind, and put in a good strainer placed over a big basin. Separately store the squeezed garlic. Bread cubes should be added to the garlic oil and coated.
- Salt and pepper to taste, 2 tbsp. Parmesan cheese, and mix once more. Move to a baking sheet with a rim. About 15 minutes of baking time will make the croutons crisp and pale golden brown. After taking out of the oven, add 2 additional tablespoons of Parmesan. Let it cool.
- Make the dressing while the croutons are baking. Uncooked egg, lime juice, anchovy, Worcestershire sauce, minced garlic, and ¼ cup Grated parmesan should be combined in the bottom of an industrial blender or food processor cup that just fits on the head of the appliance. Canola oil should be steadily drizzled in while the blender or processor is running till a smooth emulsion emerges. The mixture should be moved to a medium basin. Continue whisking as you add the final 1/4 cup (60ml) of extra virgin olive oil. Use plenty of salt and pepper to taste.
To Serve
Add additional dressing, if desired, and toss with lettuce. After the lettuce has been covered, add half of the remaining cheese and 3/4 of the croutons, and toss once more. Add to a salad bowl, and top with croutons and the remaining cheese.
Caesar Salad Recipe
This recipe is a part of my collection of traditional salad dressings, which also includes go-to recipes for creamy dressings like buttermilk ranch and blue cheese, which are usually made with mayonnaise and dairy products, as well as oil and vinegar-based dressings like balsamic vinegar.
Ingredients
Ingredients for the Croutons:
- 1/2 French Baguette, cut in half and thinly sliced (1/4" thick)
- 3 tbsp extra virgin olive oil
- 1 tbsp minced garlic, 2 small cloves
- 2 tbsp grated parmesan cheese
WHAT YOU’LL NEED TO MAKE CAESAR SALAD DRESSING
- 3 tbsp extra-virgin olive oil, divided
- 2 medium cloves garlic, minced
- 3 cups hearty bread, cut into 3/4-inch cubes
- 2 ounces finely grated Parmesan cheese
- Kosher salt and freshly ground black pepper
- 1 large egg yolk
- 1 tbsp juice from 1 lemon
- 2 to 6 anchovies
- 1 tbsp Worcestershire sauce
- 1/3 cup canola oil
- 2 romaine lettuce, inner leaves only, washed and carefully dried
Instructions
How to Make Croutons:
- The homemade garlic croutons, which are crunchy and flavorful, truly make this salad stand out.
- You'll be munching on these croutons because of the cheese crust that is on each tiny toast.
- Place portions of the baguette on a baking sheet after slicing it in half to make and 1/4" thick.
- 3 tablespoons of extra virgin olive oil and minced garlic are combined. Breads with 2 tbsp. parmesan and oil flavored with garlic.
- Distribute evenly and bake until crispness is achieved.
Directions
- Set the middle oven rack and the oven temperature to 375°F (190°C). 3 tablespoons (45ml) of olive oil and the minced garlic should be combined in a small bowl and whisked for 30 seconds.
- Press with the spoon's backside to press up as much grease as you can, leaving the garlic behind, and put in a good strainer placed over a big basin
- Separately store the squeezed garlic. Bread cubes should be added to the garlic oil and coated.
- Salt and pepper to taste, 2 tbsp. Parmesan cheese, and mix once more
- Move to a baking sheet with a rim. About 15 minutes of baking time will make the croutons crisp and pale golden brown
- After taking out of the oven, add 2 additional tablespoons of Parmesan. Let it cool.
- Make the dressing while the croutons are baking. Uncooked egg, lime juice, anchovy, Worcestershire sauce, minced garlic, and ¼ cup Grated parmesan should be combined.
- Canola oil should be steadily drizzled in while the blender or processor is running till a smooth emulsion emerges.
- The mixture should be moved to a medium basin. Continue whisking as you add the final 1/4 cup (60ml) of extra virgin olive oil. Use plenty of salt and pepper to taste.
To Serve
- Add additional dressing, if desired, and toss with lettuce.
- After the lettuce has been covered, add half of the remaining cheese and 3/4 of the croutons, and toss once more.
- Add to a salad bowl, and top with croutons and the remaining cheese
Notes
You don't need to worry if you're uncomfortable with raw eggs because this Caesar dressing has a mayo base rather unlike the traditional Caesar dressings that are created using canola oil and fortified with raw eggs. When I prepare dinner, my kids sit at the dining table with a large heart of romaine lettuce and dip the pieces in. They don't even await for me to create a salad.