Did you know that Caesar salad is the most popular salad in America? I strongly believe it is because of it’s amazing dressing. It’s the dressing that truly elevates this dish, imparting a blend of creamy richness and zesty tang. Once you have made it at home for yourself, you are never going to want to buy store bought again!

The Origins of Caesar Salad Dressing:

It was first created in Tijuana, Mexico, in the 1920s by an Italian chef named Caesar Cardini. The story goes that Caesar Cardini was running low on supplies at his restaurant, so he improvised a salad dressing with the ingredients he had on hand. Little did he know that he was creating a culinary sensation that would become a worldwide favorite. We often consider this to be an Italian dressing even though it was founded in Mexico because the chef was an Italian immigrant, and clearly used influence from Italian food profiles and techniques.

Key Ingredients and Substitutions:

  • Anchovies – anchovies are the single most important ingredient to this dressing because it brings the umami flavor that is distinct to Caesar dressing. I highly recommend you leave this ingredient in or else it won’t be an authentic Caesar dressing. However if you don’t eat fish, omit this ingredient.
  • Egg yolks – this helps keep the dressing creamy and emulsified. If you cannot eat eggs, omit or replace with vegan mayo.
  • Dijon mustard – this ingredient is to help emulsify the sauce and make it creamy and hold together.
  • Avocado oil – this oil is used because it has a neutral flavor. If subbing, use grapeseed oil.
  • Worcestire – only need a dash for flavor.
  • Parmesan- brings the sauce all together and provides some salt. Can omit if you cannot eat dairy.
@kellyscleankitchen

How to make caesar salad dressing #caesarsalad #caesardressing #saladdressing #cooking

♬ La Vie En Rose – Louis Armstrong
  • SERVINGS:  2 Cups
  • PREP TIME: 5 Mins
  • ACTIVE TIME: 10 Mins
  • TOTAL TIME: 15 Min

Serve with crispy romaine lettuce, homemade croutons, and parmesan flakes!

Ingredients:

  • 6 oil packed anchovies, chopped
  • 2 garlic cloves, grated or minced
  • 1 tsp salt
  • 2 large egg yolks
  • juice from 1/2 lemon
  • 2 tsp dijon mustard
  • 3/4 cup avocado oil
  • 1 tsp worcerstire
  • 1/2 cup parmesan cheese, freshly grated

Preparation:

STEP 1.

In a bowl, mash together the anchovies, garlic and salt to create a paste.

STEP 2.

To the bowl, add the egg yolks, lemon juice, and mustard and whisk until smooth.

STEP 3.

While whisking, slowly drizzle in the avocado oil to emulsify and thicken. Whisk in. a little at a time to properly emulsify. If it is too thick at the end, add 1 tbsp of water to thin it out.

STEP 4.

Whisk in the worcerstire and parmesan until smooth. Taste and adjust seasonings accordingly. Serve or store in the fridge for up to two weeks.

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