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Caesar Salad Dressing Recipe

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Caesar Salad Dressing Recipe

Caesar Salad Dressing Recipe
© Denzil Green

This version of Caesar Salad Dressing, which hails from the 1940s, is now considered one of the better versions.

It's easy to make -- just assemble it all in a blender, and whiz. Make up to a day ahead and store in fridge.

For a version that is far less fattening, but still just as full-flavoured, see our recipe for Skinny Caesar Salad Dressing.

Number of servings: Makes 175 ml (3/4 cup) of dressing. The assembled salad serves 4.

Estimated Prep Time: 15 minutes


1 head Romaine


In a food processor or in a blender, you can just add all the ingredients at once (no need to mince the garlic) and press "whiz."

When you are ready to assemble the salad, wash and dry the romaine lettuce leaves. Toss with about 3/4 of the salad dressing. Reserve the other 1/4, and use only if needed.

Then, toss with the cheese, black pepper and croutons, and serve.

Recipe notes

No one makes the original 1924 Caesar Salad anymore -- because everyone has long since come to expect it to have more ingredients than were first in it. The original recipe from Mexico didn't have anchovies, and it didn't use Parmesan Cheese -- it used Romano.

Instead of Parmesan, you can use Romano or Grana Padano. Romano gives it a gutsier, sharper taste.

This is one of those times when, if you are able to produce freshly ground black pepper, you certainly will want to.

Feel free to use a salt substitute or omit the salt entirely, depending upon the tastebuds of your guests. Feel free also to just chuck an uncoddled egg yolk in instead of a coddled one: the coddling doesn't make the egg yolk any safer if that's what you are worried about (you've really no way to pasteurize it as a home cook without cooking it solid.) If you are concerned about possible salmonella in the egg, you can purchase pasteurized eggs.

You can prepare the dressing in advance, even a day ahead, and store it in the fridge.

You can make this in a bowl with a whisk. If you do, whisk together the egg yolk, garlic (mince it first), mustard, salt, lemon juice and anchovies. Then, drizzle the oil in slowly. You must do it very gradually, or the dressing will not "emulsify" and thicken properly. As the emulsification takes place, you can pour it in more quickly.

Instead of anchovy fillets, you can use 2 tablespoons of anchovy paste or 3 tablespoons of capers (rinsed.)

Nutrition Notes

34 Weight Watchers PointsPlus® total per 175 ml (3/4 cup); that's 8 points per serving for the dressing alone when divided by 4 people. The assembled salad (romaine, parmesan, dressing) is 38 points total (10 points per person when divided by 4), not counting the croutons, whose point value will vary depending on what you use.

Weight Watchers® Info
Per 3/4 cup (175 ml)

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

The story behind this recipe...

  • Caesar Salad
    Caesar Salad was invented in 1924 in Tijuana, Mexico, by a man named Caesar Cardini who ran the restaurant and night club called Caesar's Place. At the time, Tijuana was a hotbed for nightclubs and eating out, being just across the Mexican border -- a border which during the 1920s meant that on one side you could get alcohol, on the other (the American side) you couldn't.
    Read more >>>

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