Creamy Caesar Dressing

Honey and Butter Caesar Dressing

 

 

Today’s recipe is for all you backyard BBQers. You can’t have a good cookout without a good salad, and nothing makes a good salad better than a great dressing. This is one of the best Caesar Dressings, period. The best part? No raw egg yolks to worry about! Just mix everything together and serve. If you can let it sit in the fridge for a couple of hours, the flavors will blend together beautifully.

Creamy Caesar Salad Dressing
adapted from Cooking Illustrated

3 TB extra virgin olive oil
2 TB lemon juice
3 anchovy fillets or 1 tsp anchovy paste
1 shallot, finely diced
2 garlic cloves or 1/2 garlic powder
4 tsp dijon or regular mustard
1 tsp Worchestire sauce
salt
fresh black pepper
3/4 cup mayo
1/2 cup Parmesan, grated
1 TB parsley, dried

In a food processor, blend the oil and lemon juice together. Add the rest of the ingredients, and blend. Transfer to a lidded container and chill in the fridge for at least 1 hour prior to serving with your favorite salad vegetables, such as romaine, tomatoes, and red onion.

 

 

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3 Comments

  • Reply
    Lauren @ Delicatefla
    June 5, 2010 at 2:40 pm

    I’ve been looking for a good Caesar dressing recipe for a while. Thank you for sharing. 🙂

  • Reply
    Janice
    May 31, 2010 at 11:55 am

    Mmm I love caesar salad, lovely dressing.

    • Reply
      Honey
      May 31, 2010 at 9:08 pm

      Hi Janice, I love caesar, too! Thanks for the comment! 🙂

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