Zesty Caesar Dressing

Zesty Caesar Salad

If you Google “Caesar Dressing” you’re guaranteed to find about 5 million recipes out there…some with mayo, some with eggs, and some without garlic. There are even some without anchovies – I know right, what’s the point of having a Caesar dressing without anchovies! There are so many different variations and opinions on how to make this classic, yet I have found that whenever I am eating a Caesar Salad, I am always drawn to the ones that stick to the traditional bases – that of course being egg yolks* and anchovies.

Zesty Caesar Salad

Now that you know the kinds of Caesars I prefer, it should be of no surprise that my own Zesty Caesar Dressing is made with raw egg yolks* and anchovies in it – the finicky should be aware. In my opinion this is the most delicious and authentic way to make a Caesar Dressing! The raw egg yolks add the incredible richness to the dressing and contribute to the emulsification while the anchovies add that unique briny taste and that amazingly distinct “Caesar” flavor to this classic condiment.

Zesty Caesar Salad

For a little unexpected twist I add a few sprinkles of fresh thyme to my Zesty Caesar Dressing. It adds a touch of herbal freshness to this deeply flavored classic and pairs well with the fresh lemon in the recipe.

Zesty Caesar Dressing

Want to play around even more with your food? You can re-invent this Zesty Caesar Dressing by adding my Basil Pesto to the recipe. Just use 1 part Pesto Sauce for every 2 parts Caesar Dressing.

Zesty Caesar Salad

This versatile Caesar Dressing can be used on everything from salads to sandwiches to even grilled veggies and scrambled eggs! (One of my favorite ways is to drizzle it over lightly grilled hearts of romaine with tomatoes and shrimp – which I photographed here.) Regardless of which vehicle you choose, you will never run out of fun things to create with this mouthwatering and simple recipe.

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For this easy recipe you will need organic egg yolks, Dijon mustard, flat-fillet anchovies, garlic cloves, balsamic vinegar, lemons, Worcestershire sauce, Tabasco sauce, fresh thyme, extra-virgin olive oil, water, parmigiano-reggiano, kosher salt and freshly cracked black pepper.

To make this Zesty Caesar, place the egg yolks, Dijon mustard, flat-fillet anchovies, garlic cloves, balsamic vinegar, lemon juice, Worcestershire sauce, Tabasco sauce, fresh thyme, water, kosher salt, freshly cracked black pepper and extra-virgin olive oil into a food processor and blend ingredients for several seconds until mostly puréed. (Note: If you want you can drizzle in the olive oil while the processor is running – after pulsing the other ingredients a little first. I’ve done both and for this particular recipe it doesn’t seem the change the consistency either way.)

Add the parmigiano-reggiano and purée until the dressing thickens and a creamy consistency is reached.

Zesty Caesar Dressing

Serve this amazing Zesty Caesar Dressing immediately or place it in an airtight container and store in the refrigerator. The dressing will last for 2-3 days max in the refrigerator. (Call me crazy but I actually like the dressing slightly below room temperature, but that’s a personal preference thing.) Either way you will be making this on a weekly basis just to keep up with the household demand!

Enjoy!

*Consuming Raw Eggs is not recommended for infants, the elderly and pregnant women. 

Zesty Caesar Dressing
Author: 
Recipe type: Dressings
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 2 extra-large egg yolks
  • 1 tablespoon Dijon mustard
  • 4 flat-fillet anchovies (Brand: Cento)
  • 2 medium garlic cloves, peeled
  • 2 tablespoons balsamic vinegar, (brand: Fini Balsamic)
  • 2 teaspoons freshly squeezed lemon juice, about ½ lemon
  • ½ teaspoon Worcestershire Sauce, (brand: Lea & Perrins)
  • 8-10 dashes Tabasco Sauce
  • 1 teaspoon fresh thyme, leaves
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • ¾ cup extra virgin olive oil
  • 2 teaspoons water
  • ½ cup parmigiano-reggiano
Instructions
  1. Place egg yolks, Dijon mustard, flat-fillet anchovies, garlic cloves, balsamic vinegar, lemon juice, Worcestershire sauce, Tabasco sauce, fresh thyme, kosher salt, freshly cracked black pepper, extra-virgin olive oil and water into a food processor and blend ingredients for 10-20 seconds until the liquid has begun to emulsify.
  2. Add parmigiano-reggiano and purée until the dressing thickens and a creamy consistency is reached.
  3. Serve immediately or place dressing in airtight container and store in refrigerator. Dressing will last for 2-3 days max in refrigerator.

 

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