Best 20 Caesar Salad Dressing Recipes

PERFECT CAESAR SALAD DRESSING

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

THE BEST CAESAR SALAD DRESSING

Steps:

• Blend mayonnaise, egg substitute, Parmesan cheese, water, garlic, lemon juice, anchovy paste, sugar, parsley, salt, and pepper in a blender until smooth, about 1 minute.
• Transfer dressing to an airtight container and refrigerate 8 hours to overnight.

CAESAR SALAD DRESSING

Steps:

• In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
• Stir in egg yolks and Dijon mustard.
• Add anchovies, and grind to a paste.
• Add lemon juice, Worcestershire, hot sauce and season with pepper.
• Slowly whisk in olive/canola oil until dressing is creamy.
• Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
• Sprinkle croutons over salad.

EASY CREAMY CAESAR SALAD DRESSING

Steps:

• Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
• Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.

SIMPLE CAESAR SALAD DRESSING

Steps:

• In a jar with a lid, combine lemon juice, vinegar, water, cheese, mustard, garlic powder and pepper. Cover and shake well. Refrigerate until ready to use.

CAESAR SALAD WITH HOMEMADE DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• For the Caesar dressing: Beat the egg yolks in a large mixing bowl. Add the lemon juice, Worcestershire sauce, anchovy and garlic and whisk to combine. Slowly drizzle in the olive oil until the mixture emulsifies. Season with salt and pepper. Cover and refrigerate until ready for use.
• For the croutons: Cut the baguette on an angle to create thin, oval slices about 1/4-inch thick. On a large baking sheet, arrange the slices evenly. Brush the bread with olive oil and top with the Parmesan and thyme. Season with salt and pepper. Bake until the Parmesan is melted and the croutons are golden brown around the edges, 5 to 7 minutes. Remove from the oven and allow to cool. Store in an airtight container if not using immediately.
• For the salad: Core the romaine and trim the top 1/2 inch off the leaves. Fan the leaves out on a serving plate (or chop into 1/2-inch pieces if you prefer). Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Top with 2 to 3 croutons per plate and serve.

OUTBACK STEAKHOUSE CAESAR SALAD DRESSING

Steps:

• Blend all ingredients 20 seconds on high and then 20 seconds on low.
• Makes 1 quart.

CAESAR SALAD DRESSING RECIPE BY TASTY

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Pour over your favorite salad ingredients and enjoy!

CAESAR SALAD WITH CREAMY ROASTED GARLIC DRESSING AND PARMESAN CRISP

Steps:

• Preheat broiler. To make Parmesan crisp: place 3-inch ring mold on baking sheet. Sprinkle 1 tablespoon of shredded parmesan into mold. Repeat 3 more times so there are 4 separate parmesan disks. Lay out crisps on a foil covered pan. Place under broiler for 3 to 4 minutes watching carefully until Parmesan turns golden brown. Remove from broiler and let cool.
• In a blender combine Caesar dressing, roasted garlic cloves and mayonnaise. Blend on medium speed until creamy.
• In a large bowl, add romaine, 1/4 cup Parmesan and croutons. Toss with salad dressing.
• Carefully peel Parmesan crisps from foil.
• Serve on chilled plates with Parmesan crisps upright in salad.

GRILLED ROMAINE SALAD WITH SPICY CAESAR DRESSING

Steps:

• Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
• Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.

ROMAINE SALAD WITH CAESAR DRESSING

Steps:

• In a large bowl, whisk together mayonnaise, lemon juice, Parmesan cheese, Worcestershire sauce, and salt and pepper. (If mixture is too thick, add 1 to 2 tablespoons water.)
• Add lettuce; toss to coat with dressing. Top with shaved Parmesan, if desired.

SOUTHWESTERN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Whisk mayonnaise, chicken broth, soy sauce, lemon juice, chipotles and brown sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Mix lettuce, tomatoes and corn in large bowl. Add dressing and 2 tablespoons Parmesan cheese and toss to coat. Sprinkle with remaining 2 tablespoons Parmesan cheese and serve.

LEMONY CAESAR SALAD DRESSING

Steps:

• Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.

VEGAN CAESAR SALAD DRESSING

Steps:

• Combine mayonnaise, olive oil, garlic, nutritional yeast, lemon juice, Worcestershire sauce, mustard, capers, and salt in a blender; blend on high until smooth, about 1 minute.

INGRID'S CAESAR SALAD DRESSING

Steps:

• Beat together the mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, salt and pepper, and anchovy paste (if using) in a bowl until well blended.
• Cover and refrigerate for 4 hours before serving.

SOUTHWESTERN CHICKEN CAESAR SALAD WITH CHIPOTLE DRESSING

Steps:

• Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides.
• Grill over medium-high heat about 6 minutes per side (or you may broil).
• Allow to cool then slice into strips; set aside.
• For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired.
• Place the lettuce in a large glass bowl, add in black beans; toss to mix.
• Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired).
• Drizzle the dressing over the salad or serve dressing on the side.
• Delicious!

SPINACH SALAD WITH MEYER LEMON CAESAR DRESSING AND FLATBREAD CROUTONS

Steps:

• Place lemon juice, garlic, mustard, mayonnaise, anchovies, red wine vinegar, salt, and a good amount of freshly ground black pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the grated cheese and blend for a few seconds to incorporate.
• Place spinach in a large bowl, add dressing, and toss to coat each leaf. Add Flatbread Croutons and toss again. Top with shaved Parmesan and serve immediately.
• Flatten flatbread dough, gently press into a large rectangle, brush liberally with olive oil, season with salt and pepper, and throw on grill. Grill on both sides until golden brown. Cut into strips about 2 to 3 inches long and 1/4-inch wide.;
• Mix water and yeast in a large bowl and let stand 5 minutes to proof. Gradually pour in 2 cups of the flour and stir to incorporate. Mix for about 1 minute to form a sponge. Let stand, covered, for at least 1 hour.
• Put sponge in the bowl of a stand mixer. Using the dough hook, add the salt and oil, then add the flour, 1/2 cup at a time, to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, if desired, let rise again for 1/2 hour, and then roll out as desired.

JOHN G'S CAESAR SALAD DRESSING

Steps:

• Mix olive oil, Parmesan, garlic, mayonnaise, vinegar, bread crumbs, sesame oil, lemon juice, Worcestershire sauce, Dijon mustard, chili powder, black pepper, basil, hot pepper sauce, salt, oregano, paprika, and cayenne pepper in a shaker or bottle with a lid; shake vigorously. Refrigerate for at least 4 hours to let the flavors combine.

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
• Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
• Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
• Peel avocados and thinly slice. Cut corn kernels from cobs.
• Toss romaine with dressing and serve topped with avocado and corn.

BACON AND BLUE CHEESE SALAD WITH CAESAR DRESSING

Steps:

• To make the salad:
• Place first 3 ingredients in large bowl. Add enough dressing to season to taste and toss well. Garnish salad with croutons and serve.
• To make the easy caesar dressing:
• Combine all ingredients in blender or processor. Blend until smooth. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)
• To make the garlic croutons
• Preheat oven to 350°F. Melt 2 tablespoons butter with olive oil and garlic in small saucepan. Place bread cubes on baking sheet. Pour butter mixture over and toss well. Bake until bread cubes are golden brown and crisp, about 20 minutes. Season with salt and pepper. Cool completely. (Croutons can be prepared 1 day ahead. Store at room temperature in airtight container.)
• Makes about 3 cups.