"Here's a smooth and tasty alternative to regular Caesar dressing. This recipe has stood the test of time in my kitchen, and is requested often. It tastes best on Romaine tossed with 'Spring Mix' lettuces. The dressing will keep up to two weeks in the refrigerator in an air-tight container." — chefmommy
Watch video tips and tricks
white wine vinegar
ground black pepper
freshly shredded Parmesan cheese
Light, refreshing dressing that lets the salad greens shine and be the star. Didn't add the Parmesan to the dressing, preferring to add freshly shaved Parmigiano-Reggiano right before serving. Also elected to omit the sugar, even tho' it was a slight amount. Hubs and I really enjoyed this. I was particularly appreciative of the olive oil to vinegar ratio, which made this much less acrid and tangy than other dressings. Nice.
I really did not care for this at all. My hubs didn't either, but he's not a fan of vinegar based dressings anyways. :( Most noticeable to me, the vinegar / oil ratio was terribly off. My dressing tasted like straight up EVOO - and rightfully so... 2/3 c. of olive oil is far too much! Even store-bought vinaigrette isn't this oily! Perhaps my taste buds are "off," but I won't be attempting this again to find out. Maybe this will suit your tastes, but it really didn't do anything for us. Thanks anyways, chefmommy. :-)
Excellent salad dressing! It's more of a vinaigrette than a traditional Caesar dressing. It's great with or without the Parmesan cheese. And, it doesn't overpower your mixed greens - this is a definite keeper.
Pretty good tasting, but boy is it ugly looking! Maybe I'll try it with white balsamic to make the colour less brown. If you could make it nicer looking, it would work well as a dip for baby romaine leaves, mushrooms, baby carrots and breadsticks, but it needs a looks makeover before anyone would venture to try it.
I made this and served it in France (where the dressing bar is very high), and there were smiles all around. I couldn't find white wine vinegar, though, so I used all balsamic. It didn't seem to matter. The dressing came together (though it needed more stirring after sitting out a while), and it worked great as a dressing for our chicken caesar wraps. I'm definitely bookmarking this recipe to reuse!
This is really tasty. When I make salad dressing, I always leave out the oil. When ready to serve, I toss the salad with oil to coat, then add the dressing. This works a lot better because the dressing never gets overly oily. Also I left out the salt because Parmesan cheese is very salty.
I got used to the store-bought caesar vinaigrette, but realized after making dinner + salads one evening that I was out- so I searched and found this recipe. I followed it pretty closely, except I used the "green can" parm cheese and 1 tsp of minced garlic in water instead of mincing my own. :P It turned out great! Tasted way better than the storebought stuff. I'm never buying pre-made caesar dressing again!
My husband loved this recipe. I didn't use all of the oil or any lemon zest but it was really good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 119
A simple salad dressing seasoned with Dijon, orange zest, and cumin.
This tangy dressing uses white balsamic vinegar for a smoother taste.
See how to make a classic salad with garlic croutons and a creamy dressing.