Reviewed: Jun. 26, 2009

I took the advice of others and cut the lemon juice in half. I also added salt and pepper. this recipe is a keeper

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Reviewer:

gumby

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Merriam, Kansas, USA

Reviewed: Jun. 4, 2009

I love Maggiano's caesar salad dressing and was hoping this recipe would be similar. I followed the recipe, with the exception of using a little yellow mustard in addition to the dry mustard that was called for. Also, after tasting the dressing, I thought it tasted too lemony (a combination of the lemon juice and the olive oil I think), so I added about a teaspoon of sugar to help get rid of that sour bite. Unlike some of the other reviewers, I do like the hint of Anchovy flavor in the dressing. It was a success, and very similar to the Maggiano's recipe. I even found myself scraping the bottom of the bowl to get out every last trace of dressing.

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Reviewer:

NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

Reviewed: May 30, 2009

Followed recipe exactly. Very good even my teenagers gobbled this one up. Overall though I still prefer caesar salad supreme from this website.

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Reviewer:

MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

Reviewed: May 22, 2009

Very good, easy and quick. I didn't have mustard powder so I added some dijon mustard, didn't have sour cream, added plain yougourt and didn't have anchovy past, added some capers. I blended everything in the blender except the oil, then poured the oil slowly into the dressing while the blender was on.

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Reviewer:

ahoffort

Reviewed: May 3, 2009

I, personally, prefer to use 1/2 can of flat anchovies and a 4:1 ratio of oil to wine vinegar. I also kick it up with a full clove of chopped garlic and omit the sour cream. All goes in a food processor or are mashed between the tines of a fork just like table side service. It's a reputation maker!

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Reviewer:

mortano

Reviewed: Apr. 30, 2009

It was okay. But just okay. It had flavor, but just not a lot of complexity or character.

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Reviewer:

RandyRandy

Cooking Level: Expert

Home Town: Hobart, Oklahoma, USA

Living In: Midlothian, Illinois, USA

Reviewed: Apr. 28, 2009

I love garlic but the garlic was alittle over powering. Maybe my cloves were bigger than they should have been. I think next time I will use half. I want it to have more of a subtle flavor of garlic.

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Reviewer:

Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

Reviewed: Mar. 1, 2009

I lost my beloved caesar dressing recipes a couple of years ago and this was the closest one I've found since. I needed a quick caesar dressing recipe as my guests were scheduled to arrive in 30 minutes and I didn't have any store-bought in the house. This homemade dressing is so much better than any store-bought! After borrowing a fresh lemon from my neighbor, I whipped this up exactly as written. It was a huge hit, even with the kids! Like other reviewers, I tossed romaine lettuce with the dressing, some caesar croutons and freshly grated parmesan reggiano. I LOVE a really tangy caesar dressing, so I thought the amount of anchovy paste and garlic was perfect. A little goes a long way. It definitely thickens overnight in the fridge. Can't wait to use it again. Thanks so much for a great recipe!

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Reviewer:

Maggie M

Reviewed: Feb. 20, 2009

Came out runny and too garlicy. I would not make this one again.

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Reviewer:

marilyn

Reviewed: Jan. 30, 2009

This is very good with a few additions. I halved the recipe and added 1/2 tsp of fresh ground black pepper and 1/4 cup of half and half. The cream reduced the tang just enough. I also probably used a bit more cheese but thats just my preference.

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