Recipe: Perfect Best Caesar Dressing

Best Caesar Dressing. My all-time favorite classic Caesar Dressing recipe — quick and easy to make, full of the best creamy, savory, umami flavors, and downright irresistible on a Caesar salad. Raise your hand if you love Caesar salads as much as I do! ♡♡♡. Well for all of you Caesar-obsessed kindred spirits out there, get ready to bookmark today's recipe.

Best Caesar Dressing Caesar dressing is typically made with Worcestershire sauce, anchovies, garlic, olive oil, egg yolks, vinegar, parmesan cheese, lemon, salt and pepper. Once you master this homemade salad dressing , pour it over chopped romaine lettuce, croutons and cheese for a classic Caesar salad. This Caesar salad dressing is always a hit! You can cook Best Caesar Dressing using 7 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Best Caesar Dressing

  1. Prepare of eggs.
  2. It's of Dijon mustard.
  3. You need of Juice of one lemon.
  4. You need of Anchovy fillets.
  5. It's of garlic.
  6. Prepare of Light extra virgin olive oil.
  7. It's of Salt and black pepper.

This is the best Caesar dressing I have had. I made it first without the anchovy Paste (did not have any). It did not taste the same without it so I had to get it and add it to the dressing. Brianna's beat the competition and I am convinced this is the best Caesar dressing of all time!

Best Caesar Dressing instructions

  1. Using a blender, blend together all of the ingredients (except for the oil) on low for 20 seconds. With the blender running and on moderate speed, slowly drizzle in the oil. Add salt and pepper to taste..

This dressing has a greater overall flavor, and the Asiago gives it additional depth you can really taste! A Caesar salad is only as good as its dressing. And while it's not hard to make an incredible one from a few pantry staples, sometimes you just don't have the time. A bottle of the store-bought stuff is a quick, painless way to get salad on the table fast. Caesar dressing with strong non-Parmesan-cheese flavors, like Romano or Asiago, didn't perform as well as those that stuck with the traditional Parmesan, but, given that there were also Parmesan-flavored ones that didn't do well in the tasting, it's not clear whether that was a direct result of the cheese, or just the dressing in general.

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