Caesar Salad Dressing
Caesar salad dressing is especially good when it’s made from scratch, the romaine is crisp and the Parmesan is plentiful!
Guess What? It Isn’t from Rome
Common sense would have us to believe this famous salad was named after the Roman leader Julius Caesar, but this is not the case. The Caesar Salad was developed on a whim by Italian-American restaurateur Caeser Cardini in July of 1924 in Tijuana, Mexico.
Interestingly, Cardini’s Caesar dressing recipe did not include anchovies, but did contain garlic, croutons, Parmesan cheese, olive oil, boiled eggs and Worcestershire sauce –which contains anchovies.
What Ingredients are in Caesar Salad Dressing?
Today, there are many variations of Cardini’s famous salad and its dressing. This recipe features the original ingredients with a bit of anchovy paste and no boiled eggs.
- Good quality olive oil
- Egg yolks
- Worcestershire sauce
Does Caesar Dressing Have Anchovies?
Cardini’s original dressing did not have anchovies, nor does this recipe. In fact, both recipes use Worcestershire sauce as the vehicle to deliver a slightly salty, fish flavor. Rumor has it Cardini’s brother, Alex, is responsible for adding anchovies to the recipe.
Does the Salad Dressing Contain Mayonnaise?
Caesar salad dressing does not contain mayonnaise, but it does contain egg yolks. The egg yolks are what give it the “creamy” texture and act as a binding agent for the oil and vinegar.
Are Raw Egg Yolks Dangerous to Consume?
Some eggs contain salmonella, but it’s impossible to determine which do or do not just by looking at the egg. If raw eggs are a concern, either substitute with a pasteurized egg yolks or coddle the egg (place the egg in warm water for 1-2 minutes.) Or, you can pasteurize your eggs at home in the microwave. The inclusion of an acid, lemon juice in this case, will get rid of any possible contaminants.
Caesar Salad Dressing
- 1/2 tablespoons garlic puree
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons red wine vinegar
- 2/3 cup olive oil divided
- 1 tablespoon anchovy paste
- 2 egg yolks
- 2 tablespoons Worchestershire sauce
- 2 tablespoons lemon juice
- 1/2 cup Parmesan grated
- 2 large romaine lettuce washed, chopped and chilled
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1-2 cups croutons
- In a large glass bowl, combine and whisk all ingredients except Parmesan
- Allow dressing to chill for 10 minutes, covered in refrigerator
- Prior to serving, toss chilled romaine lettuce in dressing; add Parmesan and croutons; add additional ground black pepper if desired
- Serve immediately
- Creamy Caesar dressing will last in the refrigerator up to a week