Caesar Salad Dressing

Caesar salad
Paul Poplis/Photolibrary/Getty Images
Ratings (16)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 2 Cups (16 servings)
Nutritional Guidelines (per serving)
153 Calories
14g Fat
4g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 2 Cups (16 servings)
Amount per serving
Calories 153
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 13%
Cholesterol 36mg 12%
Sodium 150mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Protein 4g
Calcium 59mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

As the story goes, America's most popular restaurant salad dressing was invented by Caesar Cardini in Tijuana, Mexico. This Caesar salad dressing recipe can also be used as a vegetable dip or sandwich spread.

Ingredients

  • 2 egg yolks (from coddled eggs; see procedure below)
  • 2 large garlic cloves
  • 3 whole anchovy fillets
  • 3/4 cup mayonnaise
  • 1/2 cup Parmigiano-Reggiano (finely grated)
  • 1/3 cup olive oil
  • 1/4 cup lemon juice (fresh)
  • 1 tablespoon water (cold)
  • 1 teaspoon black pepper (or to taste)
  • salt to taste

Steps to Make It

To Coddle the Eggs:

  1. Place 2 room temperature eggs in a small saucepan.

  2. Pour in boiling water until the eggs are covered.

  3. Leave for 1 minute, then drain and run under cold water until the eggs are cool enough to be handled.

  4. When cool, separate the eggs and reserve the yolks.

To Make Dressing:

  1. Add the rest of the dressing ingredients to a blender, along with the egg yolks.

  2. Blend until smooth.

  3. Refrigerate until needed.