Caesar Salad Dressing

Caesar Salads have always seemed like a mythical delicacy to me. Something that is complicated to prepare and out of the question for a self-taught cook to even attempt. Sounds crazy, right? Several years ago I had a friend who was trying to create said salad for a date. As she was explaining the steps involved to make the Caesar Salad Dressing we just looked at each other with puzzled looks on our faces…..

Coddled Eggs? Are they laid by special chickens? How on earth do you do that? Is that necessary? I still don’t know exactly what that means, but I do know that it does not make an appearance in this Caesar Salad Dressing!!

We are making this dressing with simple, easily accessible ingredients and blending it all together with an immersion blender. Yep, deliciously thick and creamy Caesar Salad Dressing that is ready in minutes! No coddled eggs required!

Place the anchovies, garlic, and pinch of salt on a plate or in a bowl…..

Use a large tablespoon to smash into a paste…..

Place the egg yolks, lemon juice, mustard, oil, pepper, and anchovy paste in a wide-mouthed jar…..

Place the immersion blender in the jar and push to the bottom of the jar. Press the button and blend the dressing until smooth and creamy…..

Season with salt and pepper to taste, and drizzle over romaine lettuce {Classic Caesar Salad recipe}…..

Oh how I dislike taking photos during the winter!! LOL The coloring may be off, but the flavor is perfect!

Notes:

• I have an older version of this Immersion/ Stick/ Hand Blender. {affiliate link}
• If you do not have wide-mouth jars, a glass measuring cup works as well. {affiliate link}
• If you do not have an immersion blender, you can whisk the anchovy paste, egg yolks, lemon juice, and mustard together in a large bowl. Gradually whisk in the oil, and continue whisking until thick and creamy.
• Mayonnaise can be made in a blender, so I am guessing that Caesar Salad Dressing can be as well…although I have never tried it myself.
• This dressing can be made a day ahead of time if needed.
• Anchovies are salty, so be careful with your initial addition of salt. Add a pinch at a time until the flavor is to your liking.
• If you are nervous about consuming raw eggs, purchase pasteurized eggs.
• Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs.

As I have said a million times, “If I can make it, so can you!” 😉 I do not use trick photography, you see exactly what I see while I am preparing these recipes.

Some other sauces that are made with an Immersion Blender, and totally worth trying are…..

Easy Blender Bearnaise Sauce

Easy Blender Hollandaise Sauce -recipe only, no post – works better with the immersion blender than a regular one. 😉

No blender is needed to make this absolutely perfect Ranch Dressing,  you just need to shake the jar.

That should keep you busy for awhile. 😉

Enjoy!!

Caesar Salad Dressing

This Caesar Salad Dressing is super simple to prepare for a quick salad any night of the week! It is thick and creamy without any strange additives.

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Course: Condiment

Cuisine: Italian

Prep Time: 10 minutes

Servings: 6 servings

Calories: 228kcal

Author: Lisa Johnson

Ingredients

• 6 oil packed anchovy fillets, drained
• 1 clove fresh garlic, pressed or finely minced
• pinch of sea salt
• 2 large egg yolks
• 2 Tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard (use sugar free for Paleo/W30)
• 2 Tablespoons light olive oil
• 1/2 cup safflower or canola oil
• sea salt and ground pepper, to taste

Instructions

• Place the anchovies, garlic, and pinch of salt on a plate or in a bowl. Use a large tablespoon to smash into a paste.
• Place the egg yolks, lemon juice, mustard, oil, pepper, and anchovy paste in a wide-mouthed jar.
• Place the immersion blender in the jar and push to the bottom of the jar. Press the button and blend the dressing until smooth and creamy.
• Season with salt and pepper to taste, and drizzle over romaine lettuce.

Notes

• I have an older version of this Immersion/ Stick/ Hand Blender. {affiliate link}
• If you do not have an immersion blender, you can whisk the anchovy paste, egg yolks, lemon juice, and mustard together in a large bowl. Gradually whisk in the oil, and continue whisking until thick and creamy.
• Mayonnaise can be made in a blender, so I am guessing that Caesar Salad Dressing can be as well…although I have never tried it myself.
• This dressing can be made a day ahead of time if needed.
• Anchovies are salty, so be careful with your initial addition of salt. Add a pinch at a time until the flavor is to your liking.
• If you are nervous about consuming raw eggs, purchase pasteurized eggs.
• Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs.

Nutrition

Calories: 228kcal | Protein: 1g | Fat: 24g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 13mg | Potassium: 6mg | Vitamin A: 1.6% | Vitamin C: 2.5% | Calcium: 0.7% | Iron: 1%

This recipe will be partying at these link parties!