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 :)
Debbie says
Sounds and looks delicious. Caesar salad is one of my favorites. Have a wonderful weekend!
Sage says
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!!!
Patricia3003 says
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.
Patricia
Sage says
Hi Patricia,
I use a whole egg. Bon appétit!