Caesar salad is one of the most popular salads ever. No wonder most restaurants add it to their menu. It can be a bit complicated to make the authentic way. The authentic recipe uses beaten egg yolks and is made in a wooden bowl.
Creamy Caesar Salad Dressing
It’s a real spectacle to have it made at your table in a fancy restaurant. But not everyone owns a wooden bowl, likes eggs, or wants to go to all that trouble. Here I bring you the easy version.
All you need is garlic, mayo, anchovy fillets, lemon juice, Dijon mustard, Parmesan cheese, salt, and pepper to make a delicious dressing and nobody will ever know this is not the authentic recipe.
Personally, I like caesar salad dressing without eggs better. To me, this is the best homemade caesar salad recipe. try it out alongside one of these perfectly paired proteins: Baked Chicken Breast, Chicken Piccata With Lemon Sauce, Cheesy Sour Cream Chicken, Marinated Grilled Shrimp!
HOW TO MAKE CAESAR SALAD DRESSING?
- In a small bowl combine mayo, minced garlic, anchovy fillets, lemon juice, Dijon mustard, and 3 tbsp Parmesan cheese. Add salt and pepper to taste
- To make croutons: heat ¼ cup olive oil in a heavy skillet and add the quartered garlic cloves. Cook them until they turn golden brown and remove them from the skillet.
- Add the cubed bread to the garlic oil and cook until lightly toasted. Remove from the skillet onto a paper napkin covered plate and season with salt and pepper
- Put the cut lettuce in a bowl, add the dressing and toss to coat. Serve with croutons and the rest of the Parmesan cheese on top
HOW LONG DOES CAESAR SALAD LAST?
Depending on the amount of dressing you use, the covered salad can last up to 5 days in the refrigerator.
I have a rule not to make too much salad to have leftovers, but sometimes it happens. This salad dressing is on the thick side, so it may last a few days longer if you don’t use it too much.
I would recommend tossing the salad with a little dressing and have extra on the table if anybody wants more, that way you can store any leftovers better. They will keep from 1-5 days in the fridge.
LOW CAL VERSION AND SUBSTITUTIONS:
- You can substitute the mayo with low-calorie mayo, or use greek yogurt instead
- Instead of using anchovy fillets, try adding Worcestershire sauce (about 2 tbsp)
- For a bit more flavor if doing the low cal version, add 1 tsp lemon zest.
- You can also substitute anchovies for fish sauce. But use it carefully because it is strong. Try adding 1 tsp at a time. You may be satisfied with just one.
- Want to make it a complete meal? Add chopped cooked chicken breast
Favorite Summer Salads:
- Olive Pasta Salad – Absolutely Delicious Dressing
- Tossed Salad – With Roasted Corn And Chopped Avocado
- Shrimp Pasta Salad – 5 Ingredient Dressing
Caesar Salad
Ingredients
- 5 cloves of garlic, divided (two minced, 3 cut in fourths)
- 6 anchovy fillets, minced
- ¾ cups mayonnaise
- 6 tablespoons grated Parmesan cheese, divided
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- Salt and pepper to taste
- ¼ cup olive oil
- 3 cups of cubed white bread
- 1 head of Romaine lettuce, sliced into bite-size pieces
Instructions
- In a small bowl combine mayo, minced garlic, anchovy fillets, lemon juice, Dijon mustard, and 3 tbsp Parmesan cheese. Add salt and pepper to taste
- To make croutons: heat ¼ cup olive oil in a heavy skillet and add the quartered garlic cloves. Cook them until they turn golden brown and remove them from the skillet.
- Add the cubed bread to the garlic oil and cook until lightly toasted. Remove from the skillet onto a paper napkin covered plate and season with salt and pepper
- Put the cut lettuce in a bowl, add the dressing and toss to coat. Serve with croutons and the rest of the Parmesan cheese on top
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