BEST Caesar Salad Dressing Recipe

March 4, 2023Van

Prep time: 5 minutes

Serves: 8

You’re probably here from this video, and YES, this is the BEST Caesar Salad Dressing recipe! It’s based off of Caesar Cardini’s original recipe, with a few additions to make it even more delicious! I’ve tried so many different recipes over the years and this is better than anything else – full of so many delicious flavors that all come together to make the best dressing (you can not buy dressing this good!) I make it in a food processor because it’s quick and easy, if you want to make it by hand, you can use this video for reference (Original video and recipe I adapted was posted by angiiemaze on TikTok)

Romaine Lettuce, Croutons + extra Parmesan and Black Pepper
The Best Caesar Salad Dressing Recipe

The Best Caesar Salad Dressing Recipe

BEST Caesar Salad Dressing Recipe

March 4, 2023 Van

Prep time: 5 minutes

Serves: 8

www.foodisafourletterword.com

Ingredients

½ Teaspoon Ground Black Pepper
1-2 Garlic Cloves
¼ Cup Capers
6 Anchovies
1 Egg Yolk
1½ Tablespoons Dijon Mustard
¼ Cup Olive Oil
½ Cup Sunflower Oil or other neutral tasting oil
1 Teaspoon Tabasco
1 Tablespoon Worcestershire Sauce
2 oz Freshly Grated Parmesan
1 Teaspoon Lemon Juice

Method

1)
Add 1 Egg Yolk and 1 Teaspoon of Lemon Juice into a food processor or blender. Turn on the food processor and slowly drizzle in ¼ Cup of Olive Oil and ½ Cup of Sunflower Oil – it will get creamy pretty quick, it’s very important to drizzle it in a slow stream or the egg yolk and oil won’t emulsify. Once it looks like mayonnaise, turn off the food processor.
2)
Add 1 Garlic Clove, ¼ Cup Capers, 6 Anchovies, 1½ Tablespoons Dijon Mustard, 1 Teaspoon Tabasco, 1 Tablespoon Worcestershire, ½ Teaspoon Ground Black Pepper, 2 oz fresh Grated Parmesan and process for another 1-2 minutes or until it looks smooth. This will stay good in the refrigerator in a sealed container for about 7 days.

*If you want to make it by hand instead of a food processor, you can use this video for reference be sure to drizzle the oil in slowly & spend a lot of time to whisk and emulsify the oil with the egg yolk – it should look creamy.