There simply are NO words to describe this Caesar dressing. Well, ok, maybe a few.
With summer in full swing now, salads are a big part of our diet and Caesar salad happens to be a one of my all time favorites!
As much as I adore leafy green salads with carrots and veggies and cheeses, I think I will forever and always be a Caesar salad girl at heart.
And of course, many people still get iffy about the idea of eating raw eggs in their dressing and let’s not forget ANCHOVIES.
I have an issue with anchovies.
I can eat them in Caesar dressing from a restaurant, but I cannot touch them and cut them. Therefore this recipe does not include them. And the best part is you won’t even miss them, I totally PINKY promise!!
So… no raw eggs and no anchovies. You’re welcome !!!!
This dressing comes together in just a few minutes and I just can’t begin to tell you how addictive and absolutely delicious it really is. PLEASE, please don’t skimp on the garlic.
- Invest in a garlic press. They are inexpensive and worth every penny! Chopping (or mincing garlic) will not give the same results as squeezing the garlic through a press. Pressing is the preferred method when making a dressing as the garlic will disintegrate when pulsed in the food processor providing a powerful garlic taste without your guests biting into a piece of garlic.
- Do NOT add the oil all at one time. Pulse all the ingredients (minus the EVOO) a few times, then VERY SLOWLY … DRIZZLE the olive oil into the food processor. This is key to getting a smooth, creamy and thick Caesar dressing.
- Make your own whole wheat croutons . If you have the time (which isn’t much) I highly encourage you to make your own croutons. Your guests will be delighted and notice the difference between YOUR croutons and store bought ones.
Recipe Adapted from: Barefoot Contessa
I used all organic ingredients when making this recipe and hope you do too! 😀