Reviewed: May 10, 2012

I made a quarter batch of this for one salad but added 3 times as much garlic as the recipe calls for. If I hadn't over done it on the garlic it would have been perfect! I'll just do double garlic next time.

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Reviewer:

laurajean

Cooking Level: Intermediate

Reviewed: May 5, 2012

I love caesar salad!! but this recipe is nothing like it. not good at all :(

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Reviewer:

LRoberts

Cooking Level: Expert

Home Town: Orangeville, Ontario, Canada

Reviewed: May 3, 2012

It was okay. If I made it again I would cut the amount of olive oil in half and maybe use a mix of EVO & Veg oil.I was getting an overpowering of the oil. If your a garlic lover you may want to put in another couple of cloves. I will look for a different recipe for Caesar dressing before making this one again.

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Mohney138

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Cooking Level: Intermediate

Home Town: East Hartford, Connecticut, USA

Living In: Saint Charles, Illinois, USA

Reviewed: Mar. 22, 2012

Excellent recipe! I did cut back by half on the Anchovy paste based on reviews I read and I added a pinch of Cayenne Pepper. Absolutely wonderful. Thank you ~ Bonnie in Mazatlan

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Reviewer:

Bonnie

Reviewed: Mar. 10, 2012

I really liked this- I made 1/3 recipe to test it out-just in case..I was worried about the generous anchovy allotment so for a 1/3 recipe I only used about a scant 1/2 tsp-and I thought this was almost too much for my tastes-but still good. To me I think the recipe as-is gives you a "Caesar vineagrette" which is very good but more of an oil consistency. I've had something similar in restaurants but I've also had the "creamy Caesar dressings" too- so to get a bit more creaminess-and to soften the anchovy flavor a bit more-I added a little more sour cream. For the finished salad I did add extra Parmesan and I was so I very impressed!! Both versions were good-whether you keep the recipe with mostly olive oil or add additional aour cream. All in all, this recipe is far better than most bottled, fresh, or restaurant versions. Thanks so much-super easy to make and so much cheaper than buying bottle after bottle after bottle...

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Reviewer:

choppers68

Reviewed: Jan. 23, 2012

This dressing is amazing! We had to go buy more salad because we could not stop eating it! I adjusted this recipe by using just over 1/2 cup oil (just seemed like way too much oil), used 3 anchovies and fat free sour cream. It's like having a quality restaurant salad at home!

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Reviewer:

schmoops13

Reviewed: Jan. 17, 2012

I halved this recipe for my husband and me and it made 4 entree-sized salads for us (yum, leftovers!). I omitted the anchovy paste even though I love it - I couldn't find mine anywhere! I'll plan on adding it to taste next time, because the dressing was delicious without it. I added salt and pepper to taste as well. I love that this recipe doesn't use mayo, which I hate. Thanks for sharing! This will be my go-to caesar dressing!

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Reviewer:

princessbride029

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Winston Salem, North Carolina, USA

Reviewed: Jan. 8, 2012

So easy and so tasty. Doubled the anchovies to add some more tang and make the kids squeal!

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Reviewer:

Dave Hudson

Reviewed: Dec. 10, 2011

This was the best Caesar Dressing I have found so far. I did not have to change a thing and used it right away. Using Olive oil makes it thicken up quite a bit in the refrigerator so needs to sit at room temperature a short time to be able to pour on salad. Ruth S.

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Reviewer:

Ruth S

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

Living In: Marion, Louisiana, USA

Reviewed: Jun. 22, 2011

Made a half batch as directed...It was ok...I used it as a base to tweek the ingredients more to my liking. I do like anchovy paste as apposed to some other reviewers so I kept that. I added: more garlic, more lemon, more vinegar (white balsamic) and I used 3 T of heavy cream insted of sour cream as I didn't have any. I also added pepper. Like i said, a nice base...but I wouldn't serve as written.

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