Caesar Salad Dressing Recipe

Homemade Caesar Salad Dressing in a small seethrough pitcher held over a wooden salad bowl full of greens, hard boiled egg halves and tomatoes

Caesar Salad Dressing Recipe

Course: Salad

Cuisine: American

Keyword: Homemade Caesar Salad Dressing, No Mayo Caesar Dressing

Prep Time: 10

Servings: servings

Calories: 437kcal

This is my favorite Caesar Salad Dressing Recipe. It's the Princess Cruise Lines Caesar Dressing recipe which I have been making for over 30 years. No mayo Caesar Salad Dressing.

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Ingredients

6 flat anchovies (see notes)
4 cloves garlic minced
2 TBS Worcestershire sauce
1 TBS grainy Dijon Mustard I use Grey Poupon Country
2 oz red wine vinegar
¼ cup grated Parmesan cheese
5 large eggs boiled for 2 ½ minutes exactly
8 oz light olive oil
A few dashes of Tabasco
Salt and pepper to taste more salt if you don't use the anchovies
Head of Romaine Lettuce rinsed and spun or blotted dry
Additional Salad items of your choice such as croutons, hard boiled egg halves, tomatoes, additional anchovies, crispy chickpeas, salmon, chicken, shrimp etc.

Instructions

In your food processor bowl, add anchovies, garlic cloves, Worcestershire sauce, mustard and red wine vinegar (or fresh lemon juice) and cheese..
Bring a small pot of water to a boil and using a spoon, quickly lower eggs into the pot. Set timer for 2 ½ minutes (if extra large eggs set for 3 minutes).
Once timer goes off, quickly and carefully pour out hot water and add cold water to halt cooking process. One by one hold an egg in your hand (use a folded paper towel to hold if hot to handle). Using a butter knife swip the top of the egg off/open. Discard top and with a spoon dip into it and remove the yolk. Add it to the food processor bowl. Repeat with remaining eggs. If a little egg white gets in that's just fine.
Pules until creamy and fully combined, then while processor is running pour in your oil slowly.
Add a couple shakes of Tabasco and some black pepper. Blitz and then taste and adjust.
Depending on your preferred level of saltiness (and if you did or did not use anchovies), add in some salt if you wish. If you want it thicker, add in additional grated Parmesan, if you want it thinner, add in additional oil. If you want it to have more of a bite, add in additional Tabasco or red wine vin/lemon juice.
This dressing is meant to be used the day your make it. However it will hold for 1 additional day in a sealed mason jar, just give it a hearty shake before using. Discard any leftovers after a day because of the eggs.

Notes

Anchovies really do justice 5o this Caesar Salad Dressing recipe, IF you can't have them of can't stand the thought. Add 1 TBS of capers instead so you get some of the flavor they'd add.

If you are using extra large eggs, only use 4 yolks. Large eggs use 5 yolks and small eggs use 6.

Nutrition