Caesar-style Salad Dressing

Caesar-style Salad Dressing

adapted from a recipe from Ley Clifton in the Penzey’s Spices catalog, Spring 2010, p. 37

I LOVE Caesar Salad.  I’ve avoided making my own authentic “Caesar Dressing” (as invented by Caesar Cardini) because of the raw eggs required.  I often buy Newman’s Own Creamy Caesar Dressing, but really prefer to make dressings from scratch.  This “Caesar-style” dressing really fits the bill.  Nice taste and texture. And egg-free!

1 cup mayonnaise
1 Tbls. Diron-style mustard
1 Tbls. Worcestershire sauce
2 Tbls. lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. onion powder (optional)
3 cloves fresh garlic, minced
1 Tbls. Penzey’s Italian Herb Mix (or your own blend of oregano, basil, marjoram, thyme and rosemary)
1/4 cup grated Parmesan cheese (the fresher, the better)

In a medium bowl, whisk together all the ingredients.  Blend well, taste, and add more spices as desired.  Toss with bite-size pieces of romaine lettuce.  Sprinkle with additional parmesan cheese, if desired.

Notes:

  • Ley Clifton’s recipe used 1 Tbls. each of Penzey’s California Seasoned Pepper and Penzey’s Italian Vinegar and Oil Salad Dressing Base (see Penzeys.com for the specific ingredients in these blends).  I didn’t have either of them and didn’t want to include the sugar and green and red bell peppers in those mixes, so I came up with the above spice combination.  IMHO, it turned out PERFECT!
  • The recipe above is double the amount I actually made. The recipe as written would work well for one big family-style salad; my half-batch worked for individual salads over several days.  Refrigerate any leftovers, but not for much more than a few days.

Comments

Caesar-style Salad Dressing — 2 Comments

  1. Thanks for posting this. I’d been saving that Penzey’s issue specifically for this recipe but, naturally, it climbed into the recycle bin with other catalogs. This one isn’t in Penzey’s archives, but countless searches eventually led me to your site. I’m glad I persevered. I prefer this to any bottled brand I’ve used, most of which contain anchovy flavoring.

  2. Glad you found it. Worcestershire sauce has some anchovies in it, but not as overpowering as actual anchovies 🙂
    Though you’ve reminded me that I need to add a note about adding a couple of anchovy filets (optional!) for people who are more into that.
    Enjoy!

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