This recipe was given to me by an 8 year old. When I still had a food company, a girl had contacted us about being a brand ambassador. I have tweaked it a bit to make it faster to produce, and cost effective, plus kid friendly, as we were producing lunches for children and could not use things like anchovies, raw egg yolk etc. To this day, this is the best Caesar dressing I have ever had. I have never tasted a better dressing – bottled, from a restaurant, or homemade by anyone else – EVER!
I hope this will be the best Caesar dressing you will ever have also. If you make it, let me know what you think! Note that the quantities of each ingredient below are approximate. When I make this at home, I don’t measure. I just adjust the quantities of each item until it tastes right. Sorry!
Ingredients (makes about 3-4 salads)
4 tbsp mayonnaise (this will save you time from having to emulsify egg yolk, olive oil etc – and this is why the title of this blog says “From Scratch….Almost”)
dash white wine vinegar
dash tabasco (optional)
dash Lea Perrins (worcestershire sauce) – this replaces anchovies
1 tbsp dijon mustard
3 cloves crushed garlic
1/2 tsp fresh lemon juice
1/4 cup Parmesan cheese
Pepper
Salt
Method
Combine everything in a bowl and whisk together. Season with salt and pepper. Taste. Adjust the above ingredients as necessary until it tastes good to you. It should be a creamy texture and taste very savory from the parm, then garlic should come through, cut slightly by the white wine vinegar and lemon juice. Toss with greens of your choice (romaine, butter lettuce etc), and garnish with croutons. Sprinkle more Parmesan cheese on top before serving. Enjoy!
