This classic Caesar salad dressing recipe comes from my mother-in-law’s cooking files. I’ve been to a restaurant where they make the Caesar dressing table-side… but I couldn’t exactly take notes. I was looking for a recipe to try out and this one seems to match!
INGREDIENTS
- 3 large eggs, room temp
- 3 tbsp dijon mustard
- 5 medium garlic cloves, pressed
- 1 tsp Worchester sauce
- 3/4 tsp anchovy paste
- 1 cup olive oil
- 2 tbsp fresh lemon juice
- 1/8 tsp Tabasco sauce
- 3 cups freshly grated Romano (or Parmesan) cheese
- 3 large heads Romaine lettuce, washed and chopped
- 9 pieces of thickly sliced country bread, crust cut off
*Recipe yields approximately 2 cups of dressing
HOW TO MAKE IT
- Whisk the first 5 ingredients in small bowl
- Gradually whisk in olive oil, lemon juice and Tabasco sauce (if the dressing is getting too thick, add in a little bit of warm water and then continue to whisk in the olive oil)
- Alternatively, you could put the first 5 ingredients into a food processor or blender and then slowly add in the olive oil, lemon juice and Tabasco sauce (again, if dressing gets too thick, add in a little bit of warm water and then continue to add in the olive oil)
- Brush the bread with olive oil, sprinkle with kosher salt and cut into cubes (you could also sprinkle the bread with garlic powder if you desire)
- Bake at 300°F until crisp and golden brown, approximately 10 minutes
- Finally, toss together the lettuce, enough dressing to coat the lettuce and the grated cheese – then top it off with the fresh croutons