Reviewed: Feb. 28, 2009

This recipe was good. My husband and I thought it was too salty. Next time I think we will try "experimenting" to find our own likings. Thankyou

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Liz

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Feb. 15, 2009

I don't like giving bad reviews, but this is terrible... Made it last night and we choked it down, but it's bitter and salty. Gonna try to fix what's left, because I love anchovies, but I will probably end up throwing it out. Yes, I followed the recipe, and yes, I have had Caesar salad in some really great restaurants.

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rosyshell

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Reviewed: Feb. 6, 2009

With all of the good reviews, I was very excited to try this recipe. However, I was disappointed. It was VERY salty tasting. I followed the recipe exactly, even the croutons, with the only change being that I used anchovy paste, and I mean only a drop of it for flavor. I won't be making this again. :(

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Julie

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Reviewed: Jan. 29, 2009

I used this recipe with only three alterations and it turned out fantastic! First, i left out the anchovies as neither my wife nor i like them. Also, I substituted prepared Dijon mustard for the dry mustard and I used 2 tablespoons of mayonnaise in place of the coddled egg. This produced a more creamy and less salty dressing that had the perfect Caesar flavor!

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Austin

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jan. 25, 2009

This was really good. It was time consuming, but the results were very tasty. I will say that the anchovy taste was a bit overpowering. The croutons were the best part! I could eat those all day =). Good salad!

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milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 22, 2009

Fantastic. I made this for my boyfriend for a special occasion, and now it is requested on a regular basis. The only change I made was using only 3/4 or so of the anchovies, and it was plenty strong. This is one of the easiest salad dressing recipes I use, and definately my favorite.

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reb

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Reviewed: Jan. 19, 2009

Oh ... My ... God ... this was delicious. I've never made a caesar salad dressing (or any dressing) from scratch before, but the ingredients for this recipe looked pretty accurate in terms of resembling the great Caesar salads I've had in restaurants. I used 4 tbsp instead of 6 tbsp of oil (I was hoping to make it slightly lower in calories) and omitted the anchovies (GF is a vegetarian, so I left them out but sprinkled some chopped anchovies on my salad instead because I love them!). Other than that, I followed the recipe (though I'm not sure I coddled the egg properly!!) The dressing was super-easy to make. Putting it in a jar and shaking it makes it so much easier than a lot of other recipes (which involve whisking or blenderizing). It instantly took on the perfect texture after shaking it for a few moments! Very thick and decadent! We actually only ended up using half the dressing and refrigerated the rest, and I just looked in the refrigerator and saw that it still maintained its thick texture hours later-- it hasn't separated at all! I really loved the salad and will definitely make it (or maybe just the dressing) over and over. If I make it again, I might use a bit more garlic and mash it up like other posters have suggested for even more garlic flavor. I think it might also be good to use pasturized egg protein for safety (plus the coddling is kind of a pain). Excellent recipe!

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themarquis

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Reviewed: Jan. 18, 2009

Absoultely the best Caesar Salad I have ever made~ or eaten! I took it to a dinner party last weekend and everyone loved it. I followed the recipe exactly, except I used a Egg Beaters vs raw egg. I am making it again this weekend, thanks Jeff.

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Bugz56

Cooking Level: Expert

Living In: Leonardtown, Maryland, USA

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Reviewed: Dec. 6, 2008

Awesome dressing!! I omitted the anchovies as I didn't have any, and used fresh mayo instead of an egg - turned out fabulous! Thank you Chef Jeff!

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Suezie

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

This dressing tastes fantastic, very classic and true. I did add a squirt of mayo, maybe about 1/2 Tbl, to make it a bit creamier. I also made it in a small food processor to blend it up and make it more frothy since I found that it was a bit runny. Overall it was great!

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growyourown

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

Awesome caesar salad! Still good w/o the anchovies, but I use them and nobody seems to notice as long as I don't tell them they are in there!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Oct. 9, 2008

Awesome....ommited the anchovies because I couldn't find them, but followed the recipe using the dijon mustard and it was the most tasteful ceasar salad ever.

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Chris

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Reviewed: Aug. 28, 2008

The first time I made this I followed the recipe exactly then I made it again and omitted the egg and anchovies and added I tablespoon of low fat mayo and it was just as good. This made it a lot easier and faster to whip up.

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alwaysacook

Cooking Level: Intermediate

Home Town: Flowery Branch, Georgia, USA

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Reviewed: Jul. 21, 2008

Added too much garlic & anchovy. Very strong & salty

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macgral

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Reviewed: Jun. 16, 2008

This was as close to tableside preparation taste as you'll get. Although, I will say that the Worcestershire may be a bit strong for most people's taste. Maybe a little less. 1tsp should suffice.

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JDOWNING

Cooking Level: Intermediate

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Reviewed: May 26, 2008

I was looking for a recipe for Caesar Salad dressing and found this one. The ingredients were consistent with what I was looking for, so I gave it a try. Very good - I made it for a crowd and received lots of compliments. A few things I did differently: First, I made a paste of the crushed garlic and kosher salt by mashing the garlic and salt together with the back of a spoon. Secondly, I omitted the cayenne (not a fan of hot) and anchovies (wasn't sure about the tastes of the crowd, so thought I'd play it safe) and substituted a bit of anchovy paste instead. Will add more next time, because I personally like the anchovy flavor. Thirdly, I put all the ingredients (minus the egg) in a small food processor to blend before whisking it into the egg. Last, I added 2 tablespoons of grated parmesan cheese to the dressing. I also substituted shredded parmesan for the grated Parmigiano Reggiano. I like the texture of the shredded cheese with the romaine rather than grated. I used dijon mustard and light olive oil, as suggested. I really enjoyed it and will definitely make again. Thanks Jeff!

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Leslie H.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Burr Ridge, Illinois, USA

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Reviewed: Apr. 23, 2008

Excellent! I've had Caesar's at some of the finest restaurants (Ruth Chris, Del Frisco's etc...) and this rates right up there with them. I added grilled chicken and it was a nice meal. The amount of lemon juice in this recipe is perfect and adds a nice tartness. I used store bought crutons and it worked this time, but I will be making them next time. Thanks -this will be a keeper.

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BobbyAxe

Cooking Level: Expert

Home Town: Sayville, New York, USA

Living In: Spring Hill, Tennessee, USA

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Reviewed: Apr. 3, 2008

This recipe was very good, although you may want to use less lemon than suggested, or taste as you go since mine came out a little too lemony. I also added very very finely fresh grated parmesan cheese to the dressing and used and electric mixer to blend it in; this added a little extra flavor and thickened it a bit, for those who like thicker dressings. Overall it was a pretty good recipe and definitely one I will use again.

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Jean

Cooking Level: Intermediate

Home Town: Fountain Valley, California, USA

Living In: Louisville, Colorado, USA

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Reviewed: Mar. 12, 2008

Excellent recipe. Made it exactly as stated and added grilled chicken to it to make it a main dish salad. I would recommend doubling the dressing for a 4 person serving as this only made 3 servings and had to be stretched.

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