Reviewed: Oct. 29, 2008

I made this for a family luncheon. I did not change a thing and this salad was wonderful. Even the picky eaters ate the salad. Thank you for submitting this recipie.

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Sheila

Cooking Level: Intermediate

Home Town: Bluffton, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 25, 2008

This is true to its name...s supreme Caesar! I only made 2 modifications..used 3 instead of 5 anchovies, and tossed the ingredients in the food processor. SUPER simple doing it that way. I tasted it to determine need for more s&p right after it was processed, and found the flavors to be a bit too subtle. But once dressing sat in fridge while I prepared the rest of dinner, WOW did they intensify. I will start the dressing even earlier next time to allow it to rest in the fridge longer. If you're pressed for time, you can certainly use store bought, high quality croutons, but my family just loved these from-scratch ones. Can't wait to try this one out on dinner guests!

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chefcouture*com

Home Town: Toms River, New Jersey, USA

Living In: Goodyear, Arizona, USA

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Reviewed: Oct. 19, 2008

AMAZING! I didn't use the anchovi's and it was still great.

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mom in Calgary

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Reviewed: Oct. 19, 2008

just outstanding. I got so many compliments on this at a party that I sent out the recipe afterwards. I substituted the homeade crouton recipe here on all recipes and they were fabulous.

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sallieben

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Reviewed: Oct. 13, 2008

My step daughters favorite food. She requested Caesar salad for her birthday dinner and I found this recipe. She LOVED it and it is now a staple in our rotation. UPDATE- We love this recipe and can no longer order a Caesar when we are out. They just don't hold up to this one. The best by far!

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Oct. 12, 2008

Yum! This recipe tastes just like the Caesar salad at restaurants here in CA. Like other reviewers, I used anchovy paste instead of anchovies (it comes in a tube and saves you the time of chopping them up), and added sliced grilled chicken tenders to make it a meal with garlic bread on the side. The dressing is a bit thick and there was a little too much of it despite using a whole head of lettuce, so next time I make this I may substitute some of the mayo with olive oil (not too much), and toss the lettuce with just half the dressing then add more to taste. My boyfriend gave me a huge kiss and thanked me for making this after taking a few bites (he's a sweetheart, but I'm sure the kiss was salad-inspired). Definitely will make it again!

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Diana

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 11, 2008

The best Caesar Salad recipe ever. I use it to make wraps and everyone loves them.

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 6, 2008

Hubby loved this and really appreciated the fact that I made a caeasar salad entirely from scratch! I followed the dressing recipe to a "T", but I added a little bit of italian seasoning and parm cheese to the croutons and baked them in the oven.

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Truffles

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Oct. 5, 2008

I love garlicy caesar salad so I put in a lot more garlic, (and anchovies) than asked for. This is one of the best caesar salads I have ever tasted, and I've been to many a restaurant where they claim that they have a "famous" caesar. I can only think of one restaurant that can even compare - So here's a plug for Buono Appetito in Canton CT, (BYOB as well).

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UK Chef

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Reviewed: Sep. 28, 2008

This was great. I will be using this dressing over and over, it was delicious. I used store bought croutons because I was a little short on time. I also used another review's suggestion and added a little milk and red wine vinegar to thin the dressing just a tad. The dressing only needed pinch of salt.

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DBRENNY

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Coal Valley, Illinois, USA

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Reviewed: Sep. 24, 2008

I've been following this recipe from this site for about a year now and realized I haven't reviewed it yet, IT'S MY FAVORITE! Anchovies and all, this one's a keeper! I follow it exactly and like it just the way it is :)

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Sep. 21, 2008

This is my fav caesar salad dressing, I leave out the anchovies and its great

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MistyM

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Sep. 16, 2008

Totally fantastic!

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MayerMangat

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Reviewed: Sep. 15, 2008

I'm picky with my Caesar dressing, so I was incredibly surprised by how absolutely incredible this turned out. My husband who is quite the "from scratch" snob almost choked when I told him after dinner that this was a packaged mayonnaise base. He promptly went back to the leftovers (there were a LOT - this recipe makes a TON) and tried to find something he didn't like about it, but couldn't! Even our five year olds ate it (color me supremely surprised!). I made it exactly as the recipe is posted.

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Endorphins

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: San Angelo, Texas, USA

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Reviewed: Sep. 15, 2008

Like this recipe OR not. It is not Caesar dressing.

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Sas

Cooking Level: Professional

Home Town: Rochester, New York, USA

Living In: Farmington, Connecticut, USA

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Reviewed: Sep. 6, 2008

Very nice. I also omitted the anchovies and used only 3 cloves of garlic and added an extra tbsp. of lemon juice. Probably the best Caesar salad I have had in a very long time.

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CELTICKIM

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 1, 2008

What a fabulous Caesar recipe! I didn't have filets, so I used Anchovy paste (about 4 inches) and it was perfectly balanced. I also probably put a tsp PLUS about another half tsp of dijon in the dressing. I also used ALOT of finely grated Parmesan Reggiano - as we are nuts for the flavor in the salad. We didn't even use all the salad dressing for one large head of romaine and it probably would have handled two heads with just the right amount of dressing. Served with wild Alaska salmon and garlic bread. It was a fantastic dinner and the Caesar was all the raves. Brilliant recipe - probably the best caesar salad I've ever had anywhere ... and I've had my share! We think it would be great topped with sauteed seafood (lobster, prawns, scallops) or blackened salmon... chicken too. Will definitely keep this recipe and treasure forever!

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 25, 2008

I made this last week, and it really hit the spot. I put all the dressing ingredients in the food processor (leaving out the lemon since I didn't have one). And I love to make croutons this way! They're sooo bad for you, but sooo good! I used a country french bread from the bakery where I work. Today, I thinned the leftover dressing with some milk and drizzled over sliced fresh tomatoes. Holy mama! It was awesome, better than it was last week, probably from sitting for awhile. Thanks for the recipe!

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 22, 2008

really good recipe!! i just used the dressing part to complete my lunch. definitely needs something to make it less viscus, i opted for equal parts mayonnaise and olive oil. also, i used lime because it was what i had on hand, and i think it worked really well. thanks for the recipe, will definitely make again

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