Classic Caesar Salad
Please don’t buy that crap in a jar

As I’ve mentioned a few times, I can’t rest until I’ve completely figured out the best way to do something. A lot of times this obsession really starts to rage when its focus is food.

I’m just not satisfied with something that’s pretty good. It has to be the absolute best version of itself that it can possibly be. As you can imagine, those around me find this tiresome.

Until they need the perfect caesar salad recipe.  Then they suck up to me like nobody’s business.  And I give it to them, because I want to prove to my family that puttering around the kitchen for 10 years trying to perfect basic recipes isn’t a waste of time.

Because my caesar salad recipe is going to make them the hit of the pot-luck dinner they’re going to and everyone will think they’re smarter and prettier and better at math than they really are on account of it.

They will appear so impressive in the glow of the caesar salad that almost any number of good things could happen!  They could be offered jobs, company cars … pet monkeys!  Anything is possible when you hold the recipe to a crispy bowl of perfection.

All because of my caesar salad and the 10 years I spent perfecting it.  What do I get out of the deal?  I get to stop trying to perfect the caesar salad and move onto other things.  Like the potato salad.

Karen’s Caesar Salad

Ingredients:

This is what you'll need ... plus some olive oil. forgot the olive oil. duh.

1/2 cup Olive Oil

1 egg

1-2 cloves garlic

1 tsp. Worcestershire sauce

3/4 tsp. salt

1/4 tsp. pepper

4 Tbsps. parmesan cheese

1 Tbsp. vinegar (scant)

1 Tbsp. mayonnaise

Juice of half a lemon (scant)

1/4 – 1/2 inch Anchovy Paste

Crush 1 large clove garlic.

Crack 1 egg into jar or blender.

Drop clove of garlic into jar/blender.

Add 1 tsp. Worscesterdfhiershire sauce. You know what I mean.

Add 3/4 tsp. salt

add 1/4 tsp. pepper.

add 1 Tbsp. vinegar. (scant)

Add 1 Tbsp. mayonnaise.

Juice of half a lemon (scant)

Add 4 Tbsps. Parmesan Cheese.

Yes. You do have to add it. 1/4 - 1/2 inch strip Anchovy paste from tube.

start to blend, then realize you didn't actually add the most important ingredient.

add olive oil. wonder how many other times you've made things forgetting to put in the most important ingredient.

Now you can blend! love my immersion blender for this by the way.

Now the hard part. Put the dressing in the fridge for at least a day. 2 is better.

Caesar Salad with Croutons. No bacon. I'm not sure why. I was obviously losing my mind while making this particular salad. Because bacon makes everything better. As does Olive oil.

Like I said, I love my immersion blender for this. Way more efficient than a regular blender because you just leave the dressing in the jar you mix it in. THAT way you don’t lose any yummy caesar salad dressing transferring it to a bowl.

Also … if everyone could stick their hands out please. Palm side down, kind of like you’re worshiping my salad dressing. Thank you — *virtual slap*. O.K. You have had your hands slapped … do NOT eat this salad dressing until it’s had a day or two to rest in the fridge. The garlic needs to lose it’s “sharpness” and the flavours need to meld and mellow. NO eating it until it’s had time to rest.

Now if you’ll excuse me I have some very complicated math problems to solve whilst watching my pet monkey.


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42 Comments

  1. Liz says:

    Ugh, that anchovy paste looks gruesome. I do like anchovies, but i’m not sure about anything that is basically fish, blended.

    • Karen says:

      Mmm … uh … then just mush up your own anchovies from a can. Although I’m not sure how that will be less gruesome. Just close your eyes when you squeeze it out. Besides blended fish is really only gruesome when it’s in the form of a milkshake and you have to drink it through a straw.

  2. Rebecca says:

    Freshly made dressings are really soooo much better than store bought. I can’t wait to try this!

  3. Lisa says:

    You crack me up.

    The dressing looks delicious, I can’t wait to try it!

  4. Cathy says:

    THANK YOU!!! *rubs slapped hands together*

    • Karen says:

      Yers welcome. Oh! And to all of you making the Caesar Salad … remember you can adjust to your tastes. More salt, less lemon, no anchovy paste (which I chastise you for) whatever you want. Try the first batch you make as the recipe states then play with it. That’s how I came up with this version. It’s perfect for me. Make it perfect for you.

      • Mel says:

        Okay so I know this was posted ages ago, but I need to know:
        Can I leave out the raw egg? What is the purpose of the egg? If it is to bind the dressing, can I substitute a flax and water mixture?

        • Karen says:

          Hi mel – I’m afraid you can’t really make Caesar Salad dressing without the egg. It’s what technically creates the dressing. Egg + oil = mayo. Are you allergic or worried about raw egg? The risk of getting ill from a raw egg is very slight if you use locally produced eggs from a small farmer. NOT a big huge chicken farm. I use eggs from my own chickens now, but prior to that I always just used a store bought egg. ~ karen!

          • Mel says:

            Worse, I’m preggers, and raw egg along with a ton of other things are off of the menu. I’ll have to just wait until after the little monkey is born. And then I will make your super yummy sounding dressing. Thanks for the fast reply!

            • Sarah McDonnell says:

              late to this party BUT, Mel, you can substitute store bought mayo for the egg and oil. It is not as tasty but it works. No doubt you tried this by now but there may be another pregnant newcomer who will find this to be useful info. AWESOME recipe!

          • deb says:

            Just a tip for the egg dilemma…..place the unopened egg in a pot of freshly boiled water. Let sit for NO MORE than 1 minute. ( I prefer 5o seconds myself) This will heat the egg enough to kill any bacteria.

  5. Kristi says:

    This was some kind of wonderful!!!!! Even my kids loved it!

  6. Eivind says:

    Tossing in a -whole- anchovie works just fine, by the way, no need for the paste.

    The fish, you see, get “pasted” just fine, once you start the immersion blender on it.

    • Karen says:

      Thanks Eivin. Um … “pasted” just doesn’t sound appealing does it? LOL. Tastes good. Just doesn’t sound good. O.K. I’m sold … next batch of Caesar Salad I’ll use an actual anchovy.

  7. I am going to attempt to make this tonight. Hopefully our discount grocer has anchovies or paste!

    • Karen says:

      Good job! Don’t forget to let it sit a day or two. I’m sure you’ll find anchovies in a can at your grocery store. Let me know how it goes!

  8. Lisa says:

    Also: Mayonnaise – Please don’t buy that crap in a jar.
    A friend recently turned me on to how easy homemade mayo is (30 seconds in a blender), and I hope to NEVER buy the crappy, white stuff again!

  9. Marcy says:

    Great recipe! I brought it to my work bbq today and the foodies fawned over me. Fawned, Karen! Smarter and prettier and better at math, indeed.

    • Karen says:

      YAY!!! I’m so happy to hear that. Honestly, I’m thrilled it elicited some foodie fawning. Did you let it rest a few days?

      • Marcy says:

        Yes, it chillaxed for 1.5 days. It smelled so good as soon as I had blended it and it tried to seduce me from its mason jar every time I opened the fridge afterwards but I took the virtual slap vow seriously and let it rest.

  10. Tickled Red says:

    You can come and be Obsessive Compulsive at my house anytime if you promise to always produce results like this 🙂 Yum!!

    • Karen says:

      Hee! Did you try it or are thinking of trying it. As I have stressed to everyone … you have to let it REST. I made it last night and of course did not follow my own rule. We ate it last night. It was gross. Well maybe not gross, but nothing like how it’s supposed to taste. 🙁 I have absolutely NO self control.

  11. Gayle says:

    OMG Thanks!!! I have come up disappointed with every other recipe I’ve tried. I kinda rolled my eyes when my best friend told me about this one.
    Well, I JUST whipped up a double batch and dipped my finger in and I cannot believe how good it is! Even with not resting – I love garlic.
    I will let it rest though…
    I just took a break from typing this and dipped in again. SERIOUSLY.
    Oh, and before I forget, I was completely out of the most important ingredient, and substituted canola – can’t wait to try it with the good stuff.
    Thanks again.
    I Love the blog so much and all the better that it’s coming from a fellow Canadian Thrifty Perfectionist.

  12. Renee says:

    I recently had a Caesar salad with grilled shrimp at a restaurant and was raving about their dressing. I was excited to come across this “proper” recipe on your blog linked from the “ies” recipe. I’ll definitely try this sometime soon!

  13. Leanne says:

    so… i reaaally want to make your ceasar dressing… but… anchovy paste… is that raw fish mush? I could handle cooked fish mush… but raw?…. I’m not cool enough for that.

  14. Augustus says:

    I once worked in a fancy restaurant, and they made Caesar salad, in wooden bowls, at the table. I’d never had it before, and it was amazing. I’ve never had a good Caesar since, so I’m going to try this. As a thank you I’m offering a bit of knowledge most people don’t have: my father was stationed, during World War 2, in the town where Worcestershire sauce is made. He asked how it was pronounced and they said, “Wooster.” This saves half a second whenever I mention the stuff, for an estimated sixteen minutes over the course of the average life.

    • Karen says:

      Augustus – Thank you. A friend of mine from England actually told me it was pronounced “Wuster like General Custer” but I think it was her accent that was throwing me. 🙂 And ever since she told me this (years ago) I wondered if she just was telling me how to pronounce the first portion of the word. The Worcerster part … and did I still need to add the “shire” at the end? As you can see .. it’s been a very confusing time for me. Wooster. Got it. ~ karen!

  15. Laura says:

    I just found your site a few weeks ago and have an inkling that you may have been switched at birth with my sister – she hates to cook and believes the correct response to any situation is to throw money at it. Plus, you’re a bit warped. Like me. And I mean that as a sincere compliment. All of the best people are at least marginally warped.

    Can I offer a suggestion to allow for immediate gratification (the very best kind)? To eliminate the sharpness of the garlic, slice the peeled cloves lengthwise and place them in a small glass bowl with enough water to float them. Microwave on high until the water boils. It won’t take very long, so don’t wander. Let the bowl sit until the water has cooled enough to handle. The cloves will soften but, since you’re about to pulverize them, texture doesn’t matter. You should be able to consume your dressing immediately and enjoy all of the garlicky goodness without the bite. I also use this same technique for my garlic toast spread.

    Give it try. Go on. I’ll wait right here…

  16. Shannon V. says:

    Wish I’d sen this yesterday as we are having Caesar salad tonight.

    • Karen says:

      Shannon V. – Somewhere higher up in the comments is a comment from someone saying you can microwave your garlic for a bit to cook it slightly. This will get rid of that sharpness it has. I haven’t tried this technique yet, so I can’t vouch for it, but it sounds reasonable. Look for the comment and give it a shot! ~ karen

      • Shannon V. says:

        Made this for dinner but substituted minced garlic (in a jar) for a clove as it is not as strong. Also used red wine vinegar because that is what I had. Everyone loved it. Next time I will use fresh garlic and make it a day in advance.

        Thanks so much Karen!

  17. mia pratt says:

    For the pregnant lady or anyone else concerned with eating raw egg – you can add one drop of Microdyne or any other brand of disinfectant drops for washing and de-bugging veggies etc., into your raw egg and it will be safe to eat after 10 minutes. In Mexico we normally use one drop of Microdyne in several quarts of water to disinfect virtually all raw foods, and only use it IN the food on rare occasions (like when we want to eat your salad dressing using market eggs that have never seen the inside of a fridge!) I’m told it’s basically iodine, which is fine to consume in such small amounts. So there you have it!

  18. Beth Bilous says:

    Okay on a whim made this tonite, did not let it rest over nite. Made awesome homemade garlic croutons, and used extra crunchy romaine. The only thing different I did, was shave some wide strips of Parm Reggiano over the top. OMG good. Keepin this one close.

  19. Laura says:

    This is so good-I’ve made it a couple times now. FYI-if you are out of parmesan then Feta is a great substitute!

  20. Anna says:

    I have no self-control, so of course I had some right after I made it tonight and it was already delicious…can’t wait to try it tomorrow or the next day.

    What is the recommended vinegar for caesar dressing? I spent several minutes staring at the 12 bottles of vinegar in my cupboard before using balsamic…and I also realized that I literally have vinegar in 5 rooms in my home (including the garage). In total I would estimate that there is currently more than six gallons of vinegar in my home. I think I need an intervention…or maybe I will just eat caesar salad every night for the next 6 months.

    • Karen says:

      Hi Anna – For the vinegar just use normal white vinegar. Unless you love what the balsamic did … in which case keep using that. But normally it would be white vinegar. I’m making some tonight! ~ karen

  21. Brooke says:

    I know this was posted a while back but I just thought I’d let everyone know that once you make this you will never buy Caesar dressing again. (And you will judge any other restaurant Caesar salad you eat!) this recipe is amazing! I don’t mind anchovy paste but I’ve used filets as well!! Just as good. Everyone must try this!!
    I agree about the immersion blender as well. It’s almost a must have for salad dressing.

  22. billy sharpstick says:

    Another technique for mellowing out garlic: Slice the clove in half, lengthwise. Pick out the small green shoot part in the center. Your fingernail will work fine. That part contains the “harsh” part of the garlic. Not so important when cooking garlic, but I always do this for raw garlic. My wife claims that doing this has helped in avoiding garlic heartburn! (cutting off the stem end first makes it easier to peel too.)

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