Tuesday, June 9, 2009

The Ultimate Caesar Salad Dressing

A few years ago, my friend Leslie discovered an amazing Italian restaurant in a town about twenty minutes from us. Her parents were frequent diners also, and the three of them developed a close friendship with the proprietors. Unfortunately the restaurant didn't make it, my opinion is that it was too upscale, ingredient and menu wise, for the town it was located in.

Thanks to their friendship, Leslie was able to land the keys to their super great Caesar salad recipe. She serves it as an appetizer, on toated crostinis, with shaved parmesan cheese as a garnish, and it's a big hit at parties.

Caesar Salad Dressing
Source: Leslie, aka West 95


1 egg plus 1 egg yolk
1 cup canola oil
2 T, heaping, grated parmesan cheese
2 inches anchovy paste
Juice of 1/2 a lemon
1 1/2 T water
1 1/2 t worcestershire sauce
1 1/2 t red wine vinegar
1 t dijon mustard
1 clove garlic, rough chopped
Salt and pepper to taste


In a blender or a food processor, pulse the eggs a few times to beat them. With the blender on, slowly add the canola oil. Next, add the rest of the ingredients and blend for 30 seconds. Allow to rest in the refrigerator at least 30 minutes so it can thicken.

1 comment:

  1. I've been looking for a good ceasar salad dressing to make from scratch - this looks great! (I’ve missed commenting on your blog for a bit so it’s so good to have some time and catch up with all your cooking/baking! :) )