Recipe: Delicious Jeanine's Classic Caesar Salad Dressing

Jeanine's Classic Caesar Salad Dressing. Jeanine's Classic Caesar Salad Dressing AliceTallGirl. This is close to the 'original' Caesar Salad recipe that I have been making for almost forty years. The only difference being that my recipe does NOT include any red wine vinegar but another third of a lemon's juice, six to eight dashes of Worcestershire, a few more anchovy filets and 'KEEN's Hot English Mustard' instead of Dijon but Dijon is fine (The 'KEEN'S' gives it a bit more zip!).

Once you master this homemade salad dressing, pour it over chopped romaine lettuce, croutons and cheese for a classic Caesar salad. I've updated our classic homemade Caesar salad dressing recipe with all new photos, new formatting and printable recipe - and I'm even including my super easy homemade crouton 'recipe' which I'm pretty sure once you try you will not go back to store-bought! There's a reason clichés like Caesar salad and iceberg with blue cheese dressing have become hyper-common: they're just good The combination of cold crunchiness, mild bitterness and salty dressings is everlastingly refreshing and satisfying This authentic version (get out those anchovies and eggs) from Mark Bittman does not disappoint. You can cook Jeanine's Classic Caesar Salad Dressing using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Jeanine's Classic Caesar Salad Dressing

1. It's of what you will need:.
2. Prepare of large eggs (room temperature).
3. Prepare of vegetable oil (I used avocado oil because it is healthier).
4. It's of dry mustard (or 2 tsp regular mustard).
5. It's of salt.
6. You need of white wine vinegar.
7. Prepare of lemon juice.
8. You need of parmesan cheese.
9. Prepare of fresh garlic, minced. (I like Russian Garlic).
10. It's of worchestershire sauce.
11. You need of optional for extra deliciousness:.
12. Prepare of epicurean ceasar dressing seasoning (optional).
13. It's of greek yogurt (for a more zingy flavor).

Drain and pat dry, then finely chop and mash to form a paste; set aside. Fresh crisp romaine lettuce, large shaved parmesan cheese, crunchy croutons and a creamy dressing make this Caesar Salad a MUST make. Caesar salad goes with so many things and it's always a family favorite. This salad is on a whole new level when you make your own Homemade Croutons and with this Authentic Caesar Dressing.

Jeanine's Classic Caesar Salad Dressing step by step

1. Place room tempurature egg and oil in a cup. (If the egg is not room tempurature this will not work!).
2. Ensuring there are no air bubbles under the blade, hold bamix (with whipping blade) at the bottom of the cup. Begin to blend holding it at the bottom for about 10 seconds, and as you see it begin to thicken and turn white, slowly raise the bamix to the top. You should have a mayo consistency..
3. Add the rest of the ingredients, mix together, and voila! You are done! Sprinkle additional parmesan cheese when preparing salad..
4. If the flavor is a little bland, it could be a result of the type of garlic you used. Sometimes I add a tsp of powdered garlic - that usually does the trick..
5. Toss desired amount with romaine lettuce, crutons, and freshly grated parmesan cheese and serve!.
6. Note: this dressing keeps well in the fridge, but I've noticed if it's left for a week or so, the wonderful garlic flavor starts to disappear so if this happens you can always add another clove to spice it up again..

Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. This is my own variant of the classic Caesar salad dressing, but without using raw egg so that the dressing keeps longer and doesn't spoil so easily. It's also a bit more piquant than the classic version and uses more cheese (because more cheese is always good). To make it more decorative in the bottle, try adding large sprigs of fresh basil to.