| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 cloves garlic, mashed and minced
- 1 tablespoon Dijon mustard
- 1 tablespoon vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons mayonnaise
- 1/2 cup olive oil
- Lemon juice, for seasoning
- Minced anchovy fillets, optional
- 1 baguette
- 3 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- Romaine lettuce, for serving
- Freshly grated Parmesan, for serving
Instructions
- For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
- For the Caesar salad croutons: Cut the baguette into cubes. Melt the butter in a skillet and add the garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool.
- Wash and dry the lettuce. In a large salad bowl, combine the lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well;
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 396 |
| Total Fat | 29 g |
| Saturated Fat | 7 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 18 mg |
| Sodium | 372 mg |
Reviews
One of the best. Lemon juice and anchovy amounts are to taste. I use a half lemon and three fillets in the blender. This dressing has that sharp, hot garlic punch and complements the cheese and the awesome croutons perfectly. Acid is strong, wilts the lettuce quickly so only add dressing right before serving. Always a hit when I prepare it.
I loved it so much, I changed everything about it! Yum!!!
OMG! Delish. Having kosher people for dinner and this tastes like it has cheese in it.
Outstanding! And so simple.
That was AWESOME. I just had it for lunch. So I reduced the olive oil by a couple tablespoons and the bit of water left on the romaine lettuce served to slightly thin the dressing. My garlic cloves were substituted for a bit of shallot finely chopped and garlic salt. I made croutons out of a couple slices of stalish seed bread; olive oil as I had no butter on hand to saute with. I added some fresh cold red grapes into the salad to balance flavours. YUM!!! – Vancouver Canada.
A welcome, quick dressing rather than than the usual raw/pasteurized egg version. Like others, reduced garlic, but added worcestershire and lemon juice. Actually next time I’ll try Ree Drummond’s version; seems to hit all the flavors.
I am sorry to say my experience with this dressing was subpar. I followed the directions to a “T” and what I got was a watery, yellow fluid. Did anyone notice the lack of Worcestershire sauce that the original recipe calls for? It’s for the umami flavor. I had to add more oil, mayonnaise, mustard and anchovy paste and even then it was better but not what I wanted still. I think these people at Food Network need to go back and rework this recipe and get it right.
6 cloves of garlic is way too much, the dressing was overpowering. That being said, I made it into a larger batch and increased the amount of the other ingredients used to nullify the powerful garlic taste. With this alteration the dressing was spot on and my parents loved the salad!
One other thing that wasn’t quite right was how oily the croutons were, I think three tablespoons may be too much butter. 4/5 stars with alterations.
One other thing that wasn’t quite right was how oily the croutons were, I think three tablespoons may be too much butter. 4/5 stars with alterations.
I made a few additions and changes to it and it worked out perfectly. So much so that it’s all my 6 1/2 year old son would eat, he had 3 servings of salad for dinner.
2-3 cloves garlic minced (reduced from 6)
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon worcestershire sauce
1 tablespoon vinegar
Pinch kosher salt (1/2 a tsp about)
Fresh ground black pepper
– mix well
2 tablespoons mayonnaise
– mix again
1/2 cup olive oil – add in slowly and emulsify until creamy.
Love this dressing! I’ve customized it to a vegan version by simply not adding the minced anchovies and using veganaise instead. The dressing is great! I love the garlicky taste – I have customized it a bit more by adding a bit of minced capers from another recipe and that was great too! I’m just curious as to how long it will last ? I seem to use it up so fast and I hate doing dishes lol I would love if I could make a few days or a week’s worth at a time without it spoiling, love this recipe!