Recipe by John G
"This is my own variant of the classic Caesar salad dressing, but without using raw egg so that the dressing keeps longer and doesn't spoil so easily. It's also a bit more piquant than the classic version and uses more cheese (because more cheese is always good). To make it more decorative in the bottle, try adding large sprigs of fresh basil to the dressing after shaking it. Makes a nice gift, and fresh basil tastes better, too."
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extra-virgin olive oil
grated Parmesan cheese
white wine vinegar
ground black pepper
fresh basil, minced
hot pepper sauce (e.g. Tabasco™)
salt to taste
Just threw this together, and do not have time to let the flavors blend, but a really good Ceaser Salad Dressing, I live in Germany and have been trying for years to get the perfect dressing this is as close as I may ever get....
this was ok just a bit oily for us.
I like it 'cos I made it.
Really flavorful but too oily. I added in celery salt and a bit more lemon juice. I also used Caesar croutons for the bread crumbs and ran everything through the blender. Next time I will substitute in a milk and mayonnaise mixture for at least half of the oil.
This is really good, but you can't go into it thinking "Caesar" or you will be disappointed. I was looking for Caesar and didn't really get it unless I ate a bite w/Caesar croutons and fresh parm. However, that doesn't mean this isn't a nice dressing. Four stars from me simply because it's quite oily. If I make this again, I'll adjust the EVOO and vinegar to more equal amounts. THANKS for the recipe, John G!
Didn't follow measurements, but used this as inspiration regarding ingredients. Thought fresh basil might be strange or overpowering but it really elavated the taste! Thx much!
* Percent Daily Values are based on a 2,000 calorie diet.
John G's Caesar Salad Dressing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 277
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