Reviewed: Sep. 1, 2009

Have made this numerous times already. Included the egg first time, but after then, left it out and just added hardboiled egg slices instead. Followed exactly as is otherwise (w/o anchovies)and it's a perfectly light dressing.

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jbf

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Reviewed: Aug. 31, 2009

My boyfriend has been using this recipe for some time and always gets rave reviews when he makes it. I also don't like anchovies, but you really can't taste it at all and the recipe just doesn't turn out quite right without them. He also uses the anchovy paste instead of the fillets. I added some seasoned chicken I grilled in olive oil and the result was delicious!!

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Ashley

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Reviewed: Jul. 24, 2009

I only made the dressing to put into my veggie pasta salad and it turned out great. Everyone loved the taste. Will be using this now instead of the bottled I used in the past. Thanks for a great recipe!

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linda

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Reviewed: May 11, 2009

I didn't care for this one - too much olive oil taste, and I cut it back some. It does make a pretty salad though!

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Brenda

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Reviewed: Apr. 22, 2009

this is easy and great tasting dressing -i've had it 2 days in a row-try the anchovies -smash with a spoon if you dont want them overpowering-great!!

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charlene

Cooking Level: Expert

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Reviewed: Mar. 21, 2009

the kind of salad you want to eat and eat because it's so good. w/anchovies please: )

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Sally Rogers

Cooking Level: Intermediate

Home Town: Holbrook, Massachusetts, USA

Living In: Brockton, Massachusetts, USA

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Reviewed: Feb. 9, 2009

This is the actual recipe that came from the originator of the Caesar Dressing. Just have to play with the amounts to get the flavor to your liking and how much to make. Don't forget to chill the plates and forks!

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Matthew

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Reviewed: Jan. 5, 2009

This is just what I was looking for a great traditional recipe! I used a little less lemon and it's being added to my recipe book as a keeper!

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Mary

Cooking Level: Intermediate

Home Town: Wichita Falls, Texas, USA

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Reviewed: Dec. 22, 2008

The best caesar salad! I will never buy bottled ever again. My husband, who doesn't like anchovies, even loves it. I have made this dressing three times now. I put everything in the blender, which makes it really easy. The hardest part is coddling the egg, which isn't even very hard. I love anchovies, so I put extra chopped up on my salad.

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chrissyf

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 18, 2008

This was very easy to make and I would do it again but its fair to say - half the family loved it and the other half gave it a thumbs down. Ratings improved when we used parmisian croutons that had been baked in the oven.

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Steveroller

Cooking Level: Expert

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Reviewed: Oct. 16, 2008

I managed to mess this up and it still came out great. I used minced garlic instead of a clove, wet(?) mustard instead of ground, and lemon juice in a bottle instead of juicing a lemon. I also skipped the anchovies (yuck!). The coddling of the egg was a bit scary since I didn't know what I was doing but it turned out fine. I had leftovers for lunch today and it was yummy!

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Babygirl

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Aug. 21, 2008

A lovely Caesar salad dressing! Can't complain at all! I used concentrated lemon juice and it was too strong, so I suggest tasting the dressing as you go. Absolutely lovely!

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Jade

Cooking Level: Intermediate

Home Town: Durbanville, Western Cape, South Africa

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Reviewed: Jul. 26, 2008

My husband Ted made this for us on 7/19. While it's quite tasty, we found it to be a tad tart and way too oily for our taste.

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Paula Pilcher

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Reviewed: Apr. 25, 2008

nice salad..love anchovies!! i made it easier by putting everything except lettuce & crutons in the blender and tossing when ready to eat.

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leslie

Cooking Level: Intermediate

Living In: Oakville, Ontario, Canada

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Reviewed: Feb. 23, 2008

Although this wasnt exactly a Caesar salad in my opinion, it is yummy anyways. I omitted the anchovies, and I added some sugar to the dressing because I found the taste too tart! But my whole family loved it! I added garlic restaurant style croutons and parmesan cheese.

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Samantha

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 15, 2008

Wow was this ever good. It was easy and very tasty.

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cadillac_cat

Home Town: Plainfield, Illinois, USA

Living In: Cambridge, Wisconsin, USA

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Reviewed: Nov. 26, 2007

So far this is the best ceasar dressing I have tried but still not quite like the restaurant's. I did cut down on olive oil significantly.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Aug. 31, 2007

I make this salad when i feel like anchovies, the salad is excellent without the anchovies as well, light, refreshing and flavorful. This salad never disappoints and with grillen chicken on top hmm..yum!

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victorious44

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jul. 11, 2007

We LOVE this salad! We make it at least once a week and we know the recipe by heart! Awesome flavor with a good punch.

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Carrie

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Reviewed: Apr. 2, 2007

I have made this recipe several times and it is always a big hit with our guests. I have reduced the mustard to 1/4 teaspoon and also use a big squeeze of anchovy paste (1 to 1.5 tablespoons) in place of the whole anchovies. Use fresh grated or shredded parmesan, don't use the canned stuff in a "green tube" Finally, if you don't have a fresh lemon, use RealLem lemon juice, it works for me. An hour after dinner, you will attack the leftovers, its so good!

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Jim

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