Caesar Salad II Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Dec. 26, 2002
I made this for Christmas Eve dinner and it was great. My only suggestion is to use the juice of a 1/2 lemon, instead of a whole. Very good!
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Photo by Christi Fredrick

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 1, 2002
A good basic recipe, however, the oil definitely needs to be cut back. I think the confusion about the "creamy" part of the dressing is due to the wording. The dressing really isn't supposed to become creamy so to speak, but "emulsified". In order to achieve this, you must DRIZZLE the oil into your food processor or blender very, very slowly. If a creamy consistancy is what you prefer, there are other recipes on this site that call for mayo. Thanks Michelle!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA
Reviewed: Jul. 28, 2002
1/2 cup of oil was for 6 people you need to pay attention to the amount of people it serves. We thaught this was a good tasting dressing. Needs to be blended right before serving.
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Reviewed: Jun. 5, 2002
I'm sorry, but this recipe is horrible...it is way too oily and it does not get creamy...at least it didn't for me. Maybe some anchovy paste would help?
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Reviewed: Mar. 31, 2002
This is THE best recipe for Caesar Salad I have EVER tasted. It was a littttttle to oily though, so try adding some pepper. Otherwise it is THE best! :)
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Reviewed: Jan. 10, 2002
Very strong dressing. 1/2 cup of oil is way too much for a good sized salad for 2.
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Reviewed: Jul. 10, 2001
I had to make this twice because it didn't work out the first time, turns out it didn't work the 2nd time either. The dressing part never got past the dry crouton stage, it never got near creamy. I ended up adding a bottled dressing to the dry crouton mixture, then it was good.
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Displaying results 51-57 (of 57) reviews

 
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