"If you like garlic, you can really spice up this recipe!" — Meesh
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prepared Dijon-style mustard
grated Parmesan cheese
A good basic recipe, however, the oil definitely needs to be cut back. I think the confusion about the "creamy" part of the dressing is due to the wording. The dressing really isn't supposed to become creamy so to speak, but "emulsified". In order to achieve this, you must DRIZZLE the oil into your food processor or blender very, very slowly. If a creamy consistancy is what you prefer, there are other recipes on this site that call for mayo. Thanks Michelle!
I'm sorry, but this recipe is horrible...it is way too oily and it does not get creamy...at least it didn't for me. Maybe some anchovy paste would help?
I added a tablespoon of light Mayo to this and it was excellent!!
This is THE best recipe for Caesar Salad I have EVER tasted. It was a littttttle to oily though, so try adding some pepper. Otherwise it is THE best! :)
What? no anchovies? I cut the garlic in half, and it was great.
I made this for Christmas Eve dinner and it was great. My only suggestion is to use the juice of a 1/2 lemon, instead of a whole. Very good!
The garlic taste is a bit overwhelming, but good. If you don't like a whole lot of garlic, cut it down a bit, and it tastes just as good!
1/2 cup of oil was for 6 people you need to pay attention to the amount of people it serves. We thaught this was a good tasting dressing. Needs to be blended right before serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Caesar Salad II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 196
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