Once upon a time, I ordered a Caeser salad and it tasted fishy! That nearly put me off Caesar salad forever, then one day I realized I could make my own Ceasar salad without anchovies! I just needed to capture that wonderful salty, sharp, tart, garlicky flavor combo.
Now, I almost always have a jar of this dressing in my fridge. It’s not exactly healthy, but I’m willing to overlook that little detail because I think it’s one of the most delicious salads ever, especially with homemade croutons!
Add everything except the olive oil to the jar of a blender and blend it on low. Continue to run the blender on low, adding the olive oil in a slow, steady stream. Continue blending until the oil emulsifies and the dressing is thick and creamy.
Refrigerate it for at least a couple of hours before serving. I store mine in a Mason jar, but any tightly lidded container will do.
When you’re ready to serve it, let the dressing stand at room temperature for 10 – 15 minutes, then toss a respectable amount with the romaine and croutons.
Lunch is served :)
Sounds and looks delicious. Caesar salad is one of my favorites. Have a wonderful weekend!
Thanks, Debbie! Wishing you a fab one as well :)
Mommy Fot says
I use the same recipe, but without egg or a blender and instead mayo and a drop of dijon. NOM!!!
I am making this for dinner tonight!!
Sage, do you use the entire egg or just the yolk? Every recipe I’ve seen for Caesar dressing only calls for the yolk.
I use a whole egg. Bon appétit!