Caesar Vinaigrette

I was trying to copy my local pizzeria’s recipes who I will hold hostage until I get it from them — went to this — I’ve made hundreds of renditions of Caesar dressing. I didn’t think the sugar was necessary. I skipped the balsamic and added lemon juice instead. I added a bit of mayo to make it a little creamy. And yes, I put anchovy in it.

Excellent salad dressing. Many bright flavors come to life to add great zest to any salad!

Dressing was tasty but I wouldn’t call it a Caesar dressing. Balsamic vinegar didn’t go with what I normally call Caesar salad.

Yummy. I ran out of olive oil, so I used coconut oil instead. I also subbed a few drops of lemon juice for the lemon zest.

Delicious! I added only half the salt and squeezed in a pea size amount of anchovy paste. Will try next time without the balsamic.

Not a fan of super oily dressing, or sugar in my salad dressing. Prefer the authentic dressing for Caesar, with egg & anchovies.

I HAVE tried it before and almost panicked when I wanted to use it again today for a special Father’s day meal.Fortunately I was able to retrieve it from an e-mail I had sent my brother with the recipe.It was too good not to share! Thank you so much and keep them coming-please. From a friend in Canada. 🙂

While I feel the recipe name could be a little misleading, I still cannot resist giving this 5 stars due to the wonderful flavor of this dressing!! It does not particularly remind me of a traditional Caesar dressing, but it is bright, citrus-y and refreshing, nonetheless! I loved it and will be putting it in me keeper file! Thanks for sharing, chefmommy!

Delicious, just delicious. Simply put this is a seafood and gluten free caesar dressing. It is a light and tasty way to liven up your salad like a caesar salad but without the eggs and Worcestershire sauce. Thank you Chefmommy for your recipe.

Was alright I have had better dressings than this one. I think that it needs a few teaks here and there but overall a alright dressing.

Great basic for just romaine. Cut parmesan cheese except for topping and do not try to be creative with toppings. No ham, eggs, radish, work well with this dressing.

Very good and tasty 🙂 🙂

I cheated and used the roasted garlic in a tube. It gave the dressing a nice touch. I will have to get some white balsamic in future, mine is very dark not yellow like the picture.

Made as described. Very refreshing. For me the lemon zest was a key ingredient. I may use lemon olive oil next time.

i thought it was the best dressing ever!!

I could taste the balasmic more than I wanted to. However, it was good 🙂

Absolutely delicious! Doesn’t really taste like caesar at all, but it’s amazing on its own. My modifications: I skip the parmesean, double the recipe, and use honey instead of sugar, then add more to taste if it’s too acidic. It’s amazing on a kale salad with some shaved onions, carrots and dried cranberries. I did the math and it’s about 86calories per tbsp. Mmm!

This is a very good Caesar Vinaigrette dressing. It is much thinner with a totally different texture than your regular creamy vinaigrette. We were having a “taste test” to choose a dressing for the salad for Christmas dinner. I made a traditional Caesar dressing and this one. We were all split on our choice as we liked both of them. I really liked how the leftovers of this held up in the refrigerator. It stayed well blended without the separation happening with the oil and vinegars. I will be making this recipe again.

Don’t go in expecting regular caesar dressing (the creamy or vinaigrette kind)… but it was good and a bit different from the usual. I think the lemon zest taste was a bit off for me–next time I’ll probably just do a squirt of fresh lemon juice instead. I also cut down on the oil–used about 1/2 cup instead of 2/3 cup. Use an immersion blender to emulsify it–we didn’t have any problem with oil separation after that!

Surprisingly with such good reviews, I found this dressing to be terrible. The olive oil overpowers everything else so it tastes like oil and nothing else. In order to make this work, I may leave out the oil all together or triple the spices, mustard and vinegars. UPDATE 081512 I tripled the spices, increased the vinegar and mustard and left it in the fridge overnight. Definitely better this time around though I still think adjustments need to be made. Decreasing the oil may make this a good chicken marinade maybe? However, I did use this over salad greens and after the changes, it did turn out pretty good.

This is really tasty. When I make salad dressing, I always leave out the oil. When ready to serve, I toss the salad with oil to coat, then add the dressing. This works a lot better because the dressing never gets overly oily. Also I left out the salt because Parmesan cheese is very salty.