Homemade Caesar Salad Dressing Recipe

I’ve been wanting to add this recipe to The Creative Cottage blog and finally got around to it over the weekend. Caesar salad can be ordered at almost any restaurant. Fancier eating establishments will make the salad table side, which makes waiting for the rest of your meal to arrive a lot more interesting. Authentic Caesar salad dressing should be light in texture, yet rich and tangy in taste, and not a gloppy, mayonnaise clogged mess.

How to Make Classic Caesar Salad

To make an authentic salad, first you will need to make homemade croutons. You can buys pre-made croutons at most grocery stores, but I always seem to have leftover, extra bread on hand so I prefer to make mine from scratch if I have the time. While the croutons are toasting in the oven, you can start making the dressing. Once the croutons and dressing have been made, you simply assemble the salad and it’s ready to eat!

This recipe calls for a raw egg, which has been coddled in hot water. If you have an aversion to using raw eggs, look for pasteurized eggs in the grocery store. Or you can substitute a tablespoon of mayonnaise for the raw egg if you prefer, as eggs are one of the main ingredients in mayo.

Hold the Fish Please

To make a vegetarian version of this salad dressing, omit the anchovy fillets. I used to be afraid of anchovies, thinking they were nasty little fishy beastie things. But, after making pasta with homemade puttanesca sauce for the first time, I am no longer afraid of this classic, gourmet ingredient.

Making Croutons From Scratch

I like to use leftover Italian or French bread to make the croutons. I used leftover sesame coated Italian bread that I had purchased a few days earlier at a local market. The bread was pretty much dried out when I went to make croutons with the leftovers. Fresher bread will require less oil, and a longer toasting time, while staler bread will require more oil and a shorter cooking time.

Cardini’s Original Caesar Salad Dressing

Read the story about the origin of Caesar salad: Cardini’s Caesar Dressing. The salad was invented circa 1924 when Italian born Mexican Caesar Cardini started making the salad in his Tijuana restaurant.

Classic Homemade Caesar Salad

How to make classic Caesar salad with homemade croutons and made-from-scratch Caesar dressing.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Healthy Food, Soups & Salads

Servings 6 servings

Ingredients

  

Caesar Salad Dressing

• 3 cloves garlic
• 4 fillets anchovy packed in oil
• 1 teaspoon capers drained
• 1 teaspoon Dijon mustard smooth or grainy
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 whole egg room temperature
• 1/3 cup extra virgin olive oil
• 1/4 teaspoon black pepper
• 1/3 cup Parmesan cheese shaved or grated
• 1 head Romaine lettuce

Homemade Croutons

• 4 cups Day old Italian or French bread cubed
• 1/4 cup extra virgin olive oil
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt

Instructions

 

Caesar Salad Dressing

• Place the garlic and anchovies into a mortar, and grind into a fine paste with a pestle.
  
• Add the capers, and mustard and continue grinding until a smooth paste is formed.
  
• Use a spatula to scrape the paste out of the mortar, and place it in a mixing bowl.
• Whisk in the lemon juice and Worcestershire sauce.
• Place the egg in a large coffee mug, or other heat proof container.
  
• Pour boiling water over the egg, and let sit for 3 minutes.
• Drain the hot water off the egg, and cover with cold water.
• Crack open the egg, discard the egg white, and whisk the coddled egg yolk into the mixing bowl with the other Caesar dressing ingredients.
• Slowly whisk in the olive oil, until well blended. The dressing should have a consistency which is just a bit thicker than heavy cream.
  
• Chop up the head of Romaine lettuce and add it to a large salad bowl.
• Toss the lettuce with a bit of the Caesar salad dressing, then garnish with Parmesan cheese, freshly cracked black pepper and a few of the homemade croutons.
  
• The salad should be well coated, but not drowning, with dressing.
• Because of the raw egg that is used, any leftover dressing should be discarded.

Homemade Croutons

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the bread into 1 to 2 inch cubes.
• Place the cubed bread into a large mixing bowl.
• In a small bowl, whisk together the oil, garlic, oregano and salt.
• Toss the bread cubes with the olive oil mixture, until all the bread is well coated.
• Place the seasoned bread cubes onto a baking sheet.
• Bake in the oven for 10 to 15 minutes, until golden brown, and crisp.
• Remove the tray of croutons to a wire rack and let cool until ready to use in the Caesar salad.

Notes

Caesar Salad Recipe Variations

• Eliminate the sardines for a vegetarian version of Caesar salad dressing
• Leave out the Parmesan cheese and sardines for a vegan version of Caesar salad dressing
• Top with a bit of grilled chicken for a protein-packed lunch
• Serve the salad for dinner along with grilled chicken and steamed brown rice for a healthy meal

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