Reviewed: Apr. 13, 2012

This Caesar dressing was a hit. I would have given it three and a half stars if I could because it was a bit too tangy for me (vinegary) but my dining companions insisted on four. As for ease of making compared to the result: simply superb. Best with Romaine hearts. Just be sure they are crisp and dry. Also (for ease) you can use anchovy paste or omit anchovies altogether. (The original Caesar dressing apparently did not use anchovies.) I like them, though. Anyway, try this recipe. It's easy. It's good.

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Reviewer:

Amantine

Reviewed: Apr. 5, 2012

I thought this was great. I do not like anchovies (at all!!) but I decided to strictly follow the recipe the first time and I LOVE it. I may try making it without the anchovies next time to see if I can save a little bit of time and money and keep my cutting board smelling a bit better.

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Reviewer:

ccrepp

Cooking Level: Expert

Home Town: New Washington, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Sep. 27, 2011

This was so easy, and really good ... I did omit the anchovies though, and replaced the coddled egg with a freshly boiled egg. I put all the dressing ingredients including the boiled egg in a 2 cup measuring cup and blended with the chop attachment of my immersion blender. I was pleasantly surprised that the result was a creamy mixture .. I had been concerned that it would be more similar to oil/vinegar dressing.

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Reviewer:

Poirot

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

Reviewed: Jul. 8, 2011

We were expecting a creamy caesar salad dressing but instead this was rather runny and tasted more like a vinagrette so we were a little disappointed. I wish I read the reviews first.

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Reviewer:

jackflash

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 26, 2011

5-25-11: Ann likes this

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Reviewer:

Rex Hutcheson

Reviewed: Mar. 27, 2011

Just tried this recipe. The only alteration I made was " no anchovies " since I didnt have any at the time. Well I ate a plate of it, but most of the 6 that ate dinner, kids included, felt like it was " an EXTREME lemon salad" . I didnt take the time to read the reviews and might have added less lemon juice if I had. The flavor hinted at under the lemon pucker seemed pretty good though. Will try again with 1/4 of a the lemon juice I added.

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Reviewer:

cookinakstyle

Reviewed: Feb. 1, 2011

I wanted more thickness to the dressing. It was delicious, but tasted more like a vinagrette than a Ceasar dressing to me.

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Reviewer:

AmyCeltic

Cooking Level: Intermediate

Reviewed: Jan. 17, 2011

My husband made this salad and it was the first time he "coddled" an egg! It was EXCELLENT! Even my sister-in-law who said she did not like anchovies loved this salad. It is almost exactly what you would get if you ordered a Caesar salad at a gourmet restaurant. Great salad!

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Reviewer:

lisahughes

Reviewed: Oct. 18, 2010

Did not pan out at all

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Reviewer:

Hobeau with a spatula

Cooking Level: Beginning

Home Town: Saltillo, Mississippi, USA

Living In: Gainesville, Florida, USA

Reviewed: Sep. 15, 2010

Mind the size of the lemon! better to say 1 - 2 Tbsp fresh lemon juice. I got >1/2 cup and it was overpowering. Also would cut the vinegar, 2 Tbsp. Try 1 Tbsp mustard seed, half-crushed. For croutons, I toasted Italian bread, drizzled with oil, spread with 2 cloves, minced & crushed garlic, then cubed it. I also tried this with 1/4 cup 'egg-beaters'- not bad, lower fat & cholesterol, but the coddled egg is simple & may be safer. I have never had a bottled caesar taste as good as this.

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