If I was forced to chose my favorite salad dressing, I would go with a caesar. Whether it’s an oil based caesar, a super citrusy one, one with extra anchovies or this beautifully creamy version, I love them all.
The nice thing about caesar dressing is that you can make it exactly how you want it. Many traditional recipes call for raw egg yolks, but if you don’t have access to good quality, super fresh eggs that you can trust then you definitely don’t want raw egg yolks in your dressing! If you are not a fan of anchovies then you can add a little extra worcestershire sauce instead. Its nice having a flexible recipe, right?
This extra creamy version of caesar dressing is given its fabulous texture by adding a good quality mayonnaise (instead of olive oil and egg yolks) and loads of parmesan. This dressing is thick, creamy and has that salty, tangy bite that caesar is so famous for.
Let’s get started…
To make about 1 3/4 cups of my creamy caesar dressing, you will need 1 1/2 cups of a good quality mayonnaise (I love Duke’s), 2 teaspoons of worcestershire sauce, 2 tablespoons of fresh lemon juice, 3 finely chopped cloves of garlic, 2 anchovy filets, a pinch of salt and black pepper and 2/3 cup of finely shredded parmigiano reggiano.
Now when I say that making your own salad dressing is easy, if you have already gathered the ingredients listed above, you are done with the hardest part of this recipe. The only thing left to do is combine everything!
Add the mayonnaise, worcestershire, lemon juice, garlic and anchovies into a bowl and use a stiff fork to smash the anchovies against the sides of the bowl to break them apart…
Once the anchovies have dissolved, add your finely shredded parmigiano reggiano and a big pinch of salt and black pepper and mix until fully incorporated.
Thats it! You can do a quick taste test to see if any additional salt or black pepper is necessary, but other than that, this dressing is ready to become the star of your next salad or wrap or sandwich or whatever you decide to drizzle it over.
Its completely loaded with so many wonderful flavors. It is so creamy and has just the right amount of sourness and tang from the worcestershire sauce and fresh lemon juice, just the right amount of saltiness from the anchovies and that fabulous parmigiano reggiano and a good hit of garlic to round things out just right.
If you are looking for a creamy caesar dressing that everyone will love and that you can use in a wide variety of dishes, try my very favorite creamy caesar dressing recipe out. I know you are going to love it!
Caesar Wedge Salad
Ingredients
Creamy Caesar Dressing
- 1 1/2 cups of mayonnaise
- 2 teaspoons of worcestershire sauce
- 2 tablespoons of fresh lemon juice
- 3 cloves of garlic, crushed or finely chopped
- 2 anchovy fillets
- a pinch of salt and black pepper
- 2/3 cup of parmigiano reggiano, finely shredded
Wedge Salad
- 2 heads of baby romaine lettuce
- 1/2 cup of parmesan, finely shredded
- 2-3 thin slices of prosciutto
- 1 cup of croutons
- black pepper
Instructions
Make the dressing....
- Combine the ingredients in a mixing bowl and mix until the anchovies have been fully incorporated. Taste to determine if additional salt or black pepper is necessary and set aside for now.
Prepare the salad ingredients...
- Prosciutto - Preheat your oven to 400 degrees and place 2-3 thin slices of prosciutto on a parchment lined baking sheet. Bake the prosciutto for 6-8 minutes or until crisp. Transfer the prosciutto onto a paper towel lined plate to cool.
- Romaine - Slice 2 head of baby romaine lettuce into wedges leaving the root in tact. Wash the wedges and and pat dry with paper towels.
- Parmesan - Finely shred about a half cup of fresh parmesan.
- Croutons - Use your hands to slightly crush some croutons into large crumbles.
Assemble the salads...
- Place the wedges on a plate and drizzle with caesar dressing.
- Top with crumbled prosciutto, shredded parmesan, crushed croutons and freshly cracked black pepper.
- Enjoy!
