Caesar Salad Dressing
 
Prep time
Total time
 
Author:
Serves: 20
Ingredients
Dressing:
  • 3-6 garlic cloves (raw garlic is very spicy... use as little as 1 if your family likes it mild. I use 3-4, but my father uses as much as 6-8!)
  • 4 Tbs. red wine vinegar
  • 2 tsp. mustard powder
  • 2 tsp. Worcestershire
  • 3 pinches of salt OR 4-6 anchovy fillets
  • 2-3 pinches fresh ground pepper
  • 1½ cups olive oil
  • 2 egg yolks, room temperature
  • Juice of one lemon
Salad:
  • Romaine lettuce, washed, patted dry and cut into bite sized pieces
  • Freshly grated parmesan cheese
  • Garlic Parmesan Croutons
Instructions
  1. In a food processor, blend the garlic, vinegar, mustard, Worcestershire, salt (or anchovy) and pepper until well combined.
  2. Very slowly, pour in the oil while the processor is turned on. Make sure you pour it in slowly as you need the dressing to emulsify!
  3. Add egg yolks, start and stop food processor until dressing is thick and creamy.
  4. Add lemon juice and blend until completely incorporated.
Notes
This recipe make a lot of dressing :-) My father's recipe was actually only half of this, BUT I found that if it was doubled it was guaranteed that it would emulsify into a thick, creamy dressing. When it's made using only half of all the ingredients, it's a coin toss. And the dressing would separate and be oily instead of rich and thick. So trust me, and don't cut it in half. ***You can omit the egg yolk if you prefer, but it won't be as creamy, or authentic.
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/caesar-salad-dressing/