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    Home » Cooking Stuff » Salads

    Classic Caesar Salad. Please Don't Buy That Crap in a Jar

    November 3, 2019 by Karen 92 Comments

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    Classic Caesar Salad recipe with romaine, bacon, croutons and yes - anchovies.  You can leave those out if you want but then it won't be CLASSIC caesar salad, just caesar salad. If you're fine with that, I am too.

    Caesar Salad on a handmade plate set on wood table with a wedge of parmesan cheese and croutons to the side.

    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 the 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.  

    Because my homemade 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 this crowd favourite.

    Table of Contents

    • Classic Caesar Salad
    • Classic Caesar Salad Recipe
    • Classic Caesar Salad

    Classic Caesar Salad

    Ingredients:

    Grid of all the ingredients of caesar salad dressing: lemon, vinegar, worcestershire sauce, parmesan, egg, salt, pepper, oil, garlic, anchovy paste.

    So that's what you need to make the best Caesar Salad dressing you've ever made. 

    Want to make a meal of it?  Add grilled chicken for a Chicken Caesar Salad. Although, weirdly, even though I like both chicken and caesar salad, I don't like them together. But you might. Most people do. They're weird like that.

    This recipe is made a lot like my mayonnaise recipe using that whole immersion blender technique. Like this ... 

     

    How to Make this Caesar Salad Dressing

     

    OIl being drizzled out of clear glass measuring cup into short mason jar.

    Would you like to save this stuff?

    We'll email you this post, so you can refer to it later.

    Just whack your egg into a mason jar and then add all of the other ingredients.

    Overhead look at salad dressing ingredients in mason jar on silver tray.

    You don't even need to chop the garlic. Just throw the whole clove in there.

    Stick blender pressed to bottom of mason jar with salad dressing ingredients in it.

    Place the base of your immersion blender directly over the egg yolk until the blender is resting firmly on the bottom of the jar.  Now turn it on.  Don't move the blender!  Just leave it pushed down to the bottom of the jar and everything will immediately whirl and emulsify.

    Emulsified caesar salad dressing in low Ball mason jar.

    Once everything is emulsified you can slowly lift the immersion blender (while holding the mason jar firmly) and it will release it's little tornado-like suction.  Blend up and down a couple of times.

    Let it sit in the fridge for a day if you can and you're done.  (Just like chili, caesar salad dressing is the best the next day.)

    Classic Caesar Salad Recipe

    Classic Caesar Salad

    A classic caesar salad recipe that's garlicky, rich and creamy. Just add romaine! (well and croutons and bacon)
    4.55 from 22 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 12 people
    Calories: 93.08kcal
    Author: Karen Bertelsen

    Ingredients

    • ½ cup vegetable oil OR very light olive oil
    • 1 egg
    • 1 clove garlic
    • 1 tsp. Worcestershire sauce
    • ½ teaspoon dijon mustard
    • 4 tbsps parmesan cheese
    • 1 tablespoon vinegar scant
    • 1 tablespoon lemon juice
    • ½ inch Anchovy Paste
    • ¾ tsp. salt
    • ¼ tsp. pepper

    Instructions

    • Crack egg into bottom of a wide mouth mason jar or immersion blender jar.
    • Add remaining ingredients.
    • Place the bottom of the immersion blender and blade directly over the egg yolk and press the bottom of the blender to the bottom of the jar. Turn on the blender and let it mix. Once the ingredients are emulsified slowly pull the immersion blender straight up. You will feel a vacuum and then the vacuum seal with break. This technique creates a mayonnaise consistency from your two main ingredients, egg and oil.
    • Pour the dressing onto torn romaine lettuce leaves. Mix dressing into the leaves by hand. I mean, you can use salad tongs if you're fancy like that, but mixing it by hand will do a better job of getting all the dressing evenly distributed over the lettuce.
    • Top with shaved parmesan cheese, croutons and bacon.

    Notes

    Can't stomach the thought of anchovy paste? Don't worry about it, just leave it out.  You just won't have classic caesar salad. You'll have regular old caesar salad. And everybody will judge you. No big deal.
    Can't stomach the thought of raw egg? Don't worry about it, substitute the egg and oil with ½ cup of mayonnaise.
    I used to make this ALL the time with olive oil but it was hard to find an oil that was light enough so now I usually make it with a vegetable oil.
    If you DO use olive oil make sure it's *very* light in taste or it will overpower the other ingredients.
    The dressing is good right away but is even better after sitting in the fridge for a day or two.
    You can also make mayonnaise with the same technique with the immersion blender and it's DELICIOUS. Here's the recipe for that.
    Want an EXTRA CREAMY dressing?  Use 2 egg yolks instead of 1 whole egg.
    Here's my recipe for insanely good homemade croutons to top the salad with.

    Nutrition

    Calories: 93.08kcal | Carbohydrates: 0.38g | Protein: 1.12g | Fat: 9.8g | Saturated Fat: 1.64g | Cholesterol: 14.86mg | Sodium: 188.67mg | Potassium: 9.06mg | Sugar: 0.11g | Vitamin A: 32.82IU | Vitamin C: 0.56mg | Calcium: 21.79mg | Iron: 0.14mg

    Like I said, I love my immersion blender for this. It's the only way to go. Mine is similar to this one by Kitchen Aid, although I'm sure the cheaper ones probably work just as well. I do like the way mine and the one I've linked to have a flat bottom which helps create the great suction for emulsifying (as opposed to the style of blender that have more of a prong bottom)

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


    →Follow me on Instagram where I often make a fool of myself←

     

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    1. Linda J Howes-Smyth

      November 08, 2020 at 9:15 am

      You can also substitute Miso for those who don't want to eat anchovies.

      Reply
    2. Jan in Waterdown

      September 04, 2020 at 4:54 pm

      Hey there, opinion time please! Ok, first a confession, I’ve never gotten around to making your recipe but I had the best of intentions.... 🙄. Yeah I know. Now I’m having company for a deck supper and want to make it so I checked my frig and the never opened tube of anchovy paste’s best before date is May 2018. Would YOU use it? I won’t hold you responsible if anything happens but I don’t want a salad related death either. I frequently ignore that date depending on the item. You may want to reconsider my next dinner invitation 😉.
      Any thoughts?

      Reply
      • Karen

        September 08, 2020 at 11:22 am

        I'm sure it would be fine, but no I wouldn't use it. However, I'm sure you've made and eaten the salad by now, lol. ~ karen!

        Reply
        • Jan in Waterdown

          November 07, 2020 at 5:09 pm

          Thanks. I just happened to come across your response now... no email notification... It matters not since yes, I made the dressing with fresh anchovy paste and it was uhmazing. I decided that it would be thoughtful to not give food poisoning to my guests.

    3. Deni

      June 26, 2020 at 11:53 am

      Excellent; the best classic Caesar dressing.

      Reply
      • Karen

        July 02, 2020 at 10:12 am

        Glad you liked it Deni! And thanks for reviewing. :) ~ karen!

        Reply
    4. Beth L Bilous

      March 05, 2020 at 5:04 pm

      In your original recipe you added a tablespoon of mayo, why not in this recipe. It makes it so much more creamy?

      Reply
      • Karen

        March 05, 2020 at 9:50 pm

        HI Beth! Good eye! I took the mayo out because it really doesn't do anything. I made it over and over again without it and there was no difference. Is your dressing not creamy? ~ karen!

        Reply
        • Beth Bilous

          May 21, 2020 at 2:27 pm

          Yes with the mayo is creamy. Love and only use this recipe. Have never found another i like this much thanks.

        • Karen

          May 22, 2020 at 9:37 am

          Thanks for letting me know Beth! ~ karen

    5. Catherine Sampson

      November 26, 2019 at 6:44 pm

      OMG. I had given up on caesar salad as I was so grossed out by the over salty and weirdly textured bottled dressings. I made this for a party a few days ago and made a second batch immediately because I liked it so much. It was amazing. In my college days, I worked in a restaurant where we made the tableside Caesar salads. I cringed every time I pulled out those nasty anchovies. The paste made it easier on my more mature palate.

      Reply
      • Karen

        November 26, 2019 at 11:05 pm

        Yes! Glad you liked it! I ate it earlier tonight. :) And thanks for taking the time to come back and leave a review. ~ karen!

        Reply
    6. Marisol

      November 15, 2019 at 11:43 pm

      I haven't ever tried to make this before, mostly because the raw egg squicks me out. Well, that, and it just seemed like it would be difficult and too adult-y. You convinced me and OH BOY! Literally, my 13 year old son would like to move in with you now! As he devoured his salad and giant helping of dressing he exclaimed over (and over, and over) how AWESOME the dressing was (and considering that he took ceasar salad and chicken breast for lunch at school for an entire year, hmm, two years ago? I think he may have some idea of what ceasar dressing should taste like) and how this must be the ONLY dressing we have from now on.
      Honestly, I'm trusting you. Mayo is up next!

      Reply
      • Karen

        November 16, 2019 at 9:10 am

        Hahah! That's great Marisol! Thanks so much for letting me know. (and leaving a review!) Say hi to your son for me and if he likes spaghetti and meatballs, you should try that one next, it's great with the caesar salad!) ~ karen!

        Reply
    7. Julie Peel

      November 11, 2019 at 9:22 pm

      This will be my go to Caesar dressing from now on. I didn't have cheese on hand and it was still delicious. Can't wait to try it again with all the ingredients.

      Reply
      • Karen

        November 12, 2019 at 12:03 am

        That’s great! And thanks for leaving a review! I ate my dinner tonight and cleaned up and was so ticked off when I realized I forgot to make and eat my Caesar salad, LOL.

        Reply
    8. Nathalie

      November 07, 2019 at 6:08 am

      I made this last night and just had a salad now . . . excellent! I used ACV because I was out of white and left out the anchovies because I'm vegetarian and it was still so, so good. I think I used an exceptionally strong garlic and a half a clove might have been better but my dog still likes me so it can't be that bad.

      Reply
      • Karen

        November 07, 2019 at 9:01 am

        Thanks so much Nathalie! I'm glad you liked it. And thanks for leaving a rating! It helps give other people confidence that this really is a good recipe when they're searching for one. :) ~ karen!

        Reply
    9. Peggy Vargo

      November 06, 2019 at 9:24 pm

      Amazing! Easy, fresh, and so good. I’ll never buy Caesar salad dressing again.

      I’ve tried making mayonnaise in my blender, but your method is the best and it always works. I may never buy mayonnaise again either. Thanks so much.

      Reply
      • Karen

        November 07, 2019 at 8:59 am

        That immersion blender is a mayonnaise magician! :) ~ karen!

        Reply
    10. Barb

      November 06, 2019 at 6:44 pm

      Made it yesterday and waited patiently (sort or) until tonight to use it and it was so worth the wait. This time I did use mayo and even that version is the best I've had since I first tasted Caesar salad on an Alaskan cruise many years ago. My husband was wowed as well. Thank you for sharing this recipe!

      Reply
      • Karen

        November 07, 2019 at 8:59 am

        Oh great! I'm glad you liked it Barb. :) ~ karen!

        Reply
    11. Laura

      November 05, 2019 at 12:33 am

      How long will the dressing keep?

      Reply
      • Karen

        November 05, 2019 at 11:24 am

        I keep it for 4 days in the fridge. I wouldn't keep it any longer than that due to the raw eggs. I used to keep and use it for a week but I've become more cautious in my old age, lol. ~ karen!

        Reply
    12. Mary Edmondson

      November 04, 2019 at 7:40 pm

      Love the tray. I have more of this silver plate stuff than I can count - everything from flat and footed trays, with and without handles. Coffee pots, tea pots, cream & super sets, all kinds of other serving dishes & bowls of varying sizes. I love them all tarnished and I use them for everything I can think of including as pet food dishes. Thrilled to see your beautiful tray and other things you use and like that I also do.

      Reply
    13. Jan in Waterdown

      November 04, 2019 at 4:43 pm

      Ooooh very fancy shmancy with the new photo stylings! Nothin’ like an old silver tarnished tray to kick it up a notch. You’ve been working it. 😅

      Reply
    14. Wilma

      November 04, 2019 at 1:26 pm

      I was SO excited to make this, even had the same jar! The three heads of romaine in the fridge were calling. Alas— I arrived late to the blender stick conversion so the Breville was too large.

      Step one- use a jar that works with your blender stick!!
      :-)

      P. S. Love a buttery crouton. I make mine in a big cast iron skillet.

      Reply
    15. Rebecca Holt

      November 04, 2019 at 10:30 am

      I have a math question. 1/2 inch anchovy paste = about how much in teaspoons?

      Reply
      • Karen

        November 12, 2019 at 12:05 am

        Less than 1/4 tsp! Just a tiny bit. - karen!

        Reply
    16. Annette Sullivan

      November 04, 2019 at 9:02 am

      My husband is a firefighter and everyone has always said his recipe is THE BEST. It’s essentially identical to yours, but with the addition of an AVOCADO! Makes it even creamier. (Is that a word?) We don’t have an immersion blender. We simply use our Vita Mixer.

      Reply
    17. Hannah

      November 04, 2019 at 8:37 am

      Looks so simple and delicious! For someone who’s new to adulting and hasn’t yet invested in a blender (immersion or otherwise), can the ingredients be minced and whisked vigorously or will it not have the same effect?

      Reply
      • Karen

        November 04, 2019 at 9:58 am

        To do the same thing without an immersion blender (but as soon as you can afford one, buy one because you'll use it all the time and it's way cheaper and more efficient than a cheap blender) you will have to whisk, whisk, whisk. Mince the garlic as tiny as possible. Add all the ingredients other than the oil to a bowl. Then slowly, SLOWLY, whisk in the oil. Slowly add it and whisk until it has emulsified then keep doing that until you've added all of the oil. ~ karen!

        Reply
    18. Denise Stalder

      November 04, 2019 at 7:37 am

      Hi Karen, Have you ever tried substituting capers for the anchovies? We use both, but when anyone is visiting that doesn't like anchovies we stick to the capers, very finely minced. They make a pretty good substitute.

      Reply
      • Karen

        November 04, 2019 at 9:55 am

        I have not! But I do love capers. ~ karen!

        Reply
    19. billy sharpstick

      March 01, 2016 at 12:42 pm

      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.)

      Reply
    20. Brooke

      July 16, 2014 at 12:00 am

      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.

      Reply
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