"Recipe from my dad, Chef Gerard (now deceased). He trained in France and Germany. He developed this recipe as assistant chef at Waldorf Astoria Hotel in NYC many years ago. He later used this at Blackstone Hotel in Kansas City, Drake Hotel in Chicago, and when he was Executive Chef at the Hotel Utah in Salt Lake City (where he was featured in Gourmet Magazine). This recipe won countless awards and was in national cooking magazines. Not as easy as other Caesar dressing recipes, but worth the effort! I guarantee it! Julia Child has a great Caesar dressing recipe, but this recipe beat hers in one contest. Chef Gerard suggested letting this dressing stay in the refrigerator for 2 days for better flavor. Optional, but suggested." — Bueny
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chopped fresh parsley
chopped green onion tops
chopped fresh oregano
chopped fresh basil
crushed black peppercorns
large garlic cloves, minced
olive oil (such as Bertolli®)
1 (8 ounce) can
stewed tomatoes, crushed
This dressing is absolutely wonderful, Bueny! Can't help but wonder why it's called Caesar Dressing since the ingredients nor the flavor is anywhere near Chef Caesar Cardini's original creation though.
I have been searching for one dressing like this...... Delight , Excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef Gerard's Award Winning Caesar Salad Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 651
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