Reviewed: Nov. 29, 2009

Tasty dressing, though I wouldn't really describe it as a caesar. More like a vinaigrette that is slightly reminiscent of a caesar. I didn't have any Italian seasoning so I used a sprinkle of basil, thyme and oregano each and I used about half the recommended lemon zest because that's all I had on hand.

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Schatze27

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Reviewed: Aug. 17, 2009

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!

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Kate

Cooking Level: Beginning

Home Town: Overland Park, Kansas, USA

Living In: Paris, Île-De-France, France

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Reviewed: May 29, 2009

although it's not a classic Caesar dressing; it's simple and delicious alternative to those who do not like anchovies.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: May 28, 2009

Absolutley loved this dressing. Its the perfect combination of tangy and sweet and adds flavor to even the plainest of salads. The only problem was that my boyfriend, who isn't that fond of vinagrettes to begin with, really didn't care for the sweetness to it He doesn't really care for balsamic at all however. For all those who like it sweet and spicy, this is the dressing for you.

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samanthaa*

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Reviewed: May 20, 2009

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!

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Cathy

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Reviewed: Dec. 13, 2008

I am very picky with my salad dressing & this one is great!

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Brandy

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Reviewed: Jan. 28, 2008

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.

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