Caesar’s salad dressing

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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My kids used to enjoy only Thousand Island and Ranch salad dressings with their vegetables. Then, I saw an episode of Bob Blumer’s The Surreal Gourmet on the Discovery Travel & Living Channel where he did his version of Caesar’s salad dressing and I decided to try it myself. I wasn’t sure how my kids would ‘accept’ the new salad dressing since they aren’t big fans of anchovies. So, I didn’t tell them it had anchovies. :-D They were actually dipping each lettuce leaf into the dressing instead of simply drizzling the dressing over the lettuce he he he…

Caesar\'s salad dressing

It’s like making mayonnaise. To make Caesar’s salad dressing, you start with egg yolks to which oil is added to make an emulsion. Of course, Caesar’s salad dressing is spicier and more tangy than regular mayo but you get the idea.

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October 8, 2005  Print This Post   
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6 Responses to “Caesar’s salad dressing”
  1. prisiana says:
    February 6, 2008 at 7:24 pm

    I love eating salads before meals at restaurants but was never been in one for the past years because i have to stay home to take care of a special child. Maybe i should start making my favorite salad dressing. I have all the ingredients except of the anchovies and dijon mustard. Tita Connie, are you referring to the fresh anchovies that we can get in a wet market? Ive heard from an officemate years ago that she makes ceasars salad dressing using fish bagoong. May i use a regular mustard for the meantime too?

    Reply
  2. Connie says:
    February 6, 2008 at 9:56 pm

    Prisiana, no this is the salted kind packed in oil. You can get them either in cans or in jars. I haven’t tried other varieties of mustard so I can’t say, really. I’m sure that the texture won’t be affected much but I don’t know about the taste.

    Reply
  3. prisiana says:
    February 14, 2008 at 5:54 pm

    Im kind of lost when i asked that. I remember the Tome’ anchovy in a very small flat can, that we used to eat with crackers which we learned from an old lawyer friend of the family. He introduced this to us. Thanks Connie, now i am equipped with the anchovy knowledge.

    Reply
  4. Karen says:
    February 26, 2009 at 9:53 pm

    hi may i please know what olive oil is best to use?
    thank you…

    Reply
  5. evelyn o cruz says:
    November 17, 2009 at 7:23 pm

    Hi Ms. Connie,
    I tried your recipe for Caesar’s salad dressing..and I think I have put on more mustard..than it should coz it tasted a bit tangy… how do i remedy this…
    Thank you & hope you enjoy your trip…
    Bon voyage…

    Reply
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