Best Caesar Dressing

"Thick and creamy, loaded with flavor! Use it sparingly. A little goes a long way. I barely coat the Romaine with it. Delicious!"
 
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Ready In:
20mins
Ingredients:
9
Yields:
1 1/2 Pints
Serves:
10
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ingredients

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directions

  • Place whole egg and egg yolk in a bowl of food processor and pulse to combine. Add anchovies that have been drained, and capers to the egg. Blend until pale/light yellow and frothy.
  • Add garlic and mustard. Blend, again.
  • Add lemon juice, salt, and pepper. Blend again.
  • With food processor running, pour in 1 1/2 cups of the oil in a slow drizzle/stream. Add parmesan. Continue blending. Add the rest of the oil in a slow drizzle.
  • Check consistency. If the dressing is too thick (like mayonnaise), add water, 1 tablespoon at a time, blending with each addition, until you reach the desired consistency. Personally, I like it thick like mayo, but make it to your desired consistency.
  • I like to add shredded (not grated) parmesan on my salad after I've mixed the lettuce with the dressing. Crumbled bacon is also good mixed in the salad.

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RECIPE SUBMITTED BY

Hi! I'm of Irish heritage, with a little bit of American Indian, Spanish, and English in me. I was raised in the heart of Cajun Country, but have traveled extensively in the U.S. and abroad. I'm in the restaurant business and have worked in every aspect of it for the past 35 years. I'm also a Jazz vocalist. My passions in life are singing, gardening, and cooking. I'm in the process of writing a cookbook, as a legacy to my mother, who passed away in 1979, who was a fabulous cook, and who always wanted to write her own cookbook. I have one daughter, and a beautiful granddaughter, who is the love of my life. I can't wait to be able to teach her how to cook and cook with her! Thanks for your interest in me! God bless you and have a wonderful day!
 
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