Hands Down The Best Caesar Salad Dressing Recipe
I've Decided to Share My Caesar Salad Dressing Recipe With the World!
This truly is hands down the best Caesar Salad Dressing. I have made my fair share of Caesar Salad Dressing in my lifetime.
I am a chef, and have cooked somewhere around 20 years, with culinary school training at The Culinary Institute of America. I've also worked in some great restaurants, including Tra Vigne in St. Helena California, which is in the heart of Napa Valley.
OK, enough of my qualifications. I kid you not when I say this is the best dressing you have ever tasted. (Of course this is my opinion, but I have heard it from others).
I have seen a number of recipes and basically spun my own version. There are only a number of variations one can do, and you may be surprised at some of the ingredients, so I am going to get right down to it.
Photo, © Allposters
Let's make some delicious Caesar Salad Dressing!
My recipe makes approximately one gallon, which is how I have it memorized. Just divide everything by 4 to make a quart.
For unit measurement questions or to make smaller quantities, the following will be useful:
A 1oz and 2oz ladle may be used for all the measurements in ounces, for they are volume measurements rather than weight.
A cup measure may also be used for converting from ounces
1oz = 2 US Tablespoons
3 teaspoons = 1 Tablespoon
1oz = 1/8 cup
2 oz = 1/4 cup
6 oz = 3/4 cup
Photo, © Slastic
Ingredients
- 2 whole Large Brown Eggs
- 3 Large Brown Egg Yolks
- 2 oz chopped garlic (a tad extra won't hurt)
- 2 oz dijon mustard
- 2 oz fresh lemon juice
- 1 oz Worcestershire Sauce
- 5 good shakes Tabasco
- 1 oz Horseradish
- 2 rounded Tablespoons med ground black pepper
- 1 oz salt
- 2 rounded tablespoons dry leaf oregano
- 3 anchovy fillets
- 2 oz Balsamic Vinegar
- 6 oz Redwine Vinegar
- 2 oz ground Parmesan
Instructions
- Mix in a food processor or a blender if that is what you have for ten seconds and then shut off.
Caesar Salad Dressing Recipe - Finishing Steps
Photo, © cyclonebill
Ingredients
- 6 cups Salad oil (10-20% olive oil blend or any nice salad oil)(not evoo)
- 2 cups Extra Virgin Olive Oil
- 8 oz filtered water
- 3 generous handfuls nice fresh grated Parmesan
Instructions
- 1. With the blender running, slowly add 1/3 of the oil, then slowly add 1/3 of the water.
- 2. Repeat this twice more.
- *Slowly adding the oil will especially help with the emulsification, which is the binding process that makes it into a thick product which looks like a dressing. Pouring the oil too fast can cause it to separate.*
- 3. Once all oil and water are added, turn off the blender or processor, then add the 3 handfuls of Parmesan cheese, turn the blender on for just a couple seconds until the cheese is blended in and shut it off, and now you have your Caesar dressing!
* In Case You Didn't Notice *
This recipe is printable!
Look for where it says 'printable version'.
Hopefully that will save you some time :)
Enjoy!
Easy Preparation of Chicken for Caesar
I have a really simple way that I make chicken that I think tastes delicious with Caesar.
First you want to either sear or put grill marks on the chicken (your preference)
Then place the chicken on a sheet pan and roast it in the oven for 15-20 minutes with my honey Dijon glaze, at 375 convection or 400 non-convection.
The bare minimum glaze you can use is literally just honey and mustard, with almost 2/3 honey. I mix them about 50/50 with a tad more honey, else it is a bit too hot and tart. I mix until the Dijon color starts to turn closer to the color of honey. When you mix it, it thins out slightly, darkens in color and thats's perfect.
I also like to add a hint of roasted garlic paste or granulated garlic powder. (toasted garlic would also work). Along with a pinch of dry oregano, salt and pepper mixed in, and a hint of balsamic vinegar.
For the amount, you want about 2 tablespoons per chicken breast, enough to put on a nice coating prior to roasting the already seared or grill marked chicken breast.
Make sure to also season the chicken prior to grilling or searing, which is key.
Photo, © U.S. Department of Agriculture
Items You May Find Useful
A Salad Spinner
A Spinner is Essential!
A salad spinner is essential if you are serving the salad right away.
When you wash the lettuce, there is water on it that is hard to get off.
If you are creative, you may have tried crutching it in a strainer and whipping it around, flinging water around your kitchen, or perhaps used a half a roll of paper towels to try to soak up the endless water that keeps reappearing.
In case this hasn't occurred to you, the water on the leaves of romaine keeps the dressing from sticking, and will create a watery salad. This can make a huge difference for your salad!
A salad spinner takes all that work out of it for you.
Please Leave A Comment About My Caesar Salad Dressing Recipe
Make sure to return and leave a comment and let me know how it came out!
Leave a comment, I will reply, and you don't need to join Squidoo to comment :)
