The Best Caesar Dressing

Ingredients

¼ cup vegetable oil
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
2 garlic cloves
1 tablespoon capers
6 oil-packed anchovy fillets, patted dry
1 large egg, room temperature
juice from ½ lemon, seeds removed
dash of Worcestershire sauce
dash of hot sauce
½ cup Parmesan cheese, freshly grated
kosher salt and black pepper to taste

Takes 10 Minutes, serves 2C.

Instructions

Place everything but the Parmesan cheese in the canister of a conventional or immersion blender. Process to a fine consistency.
Add the Parmesan and blend until just combined.
Season to taste with salt and pepper.

We’ve been told this is THE BEST CAESAR DRESSING ever and we couldn’t agree more!

If you’re new to Weekend at the Cottage, you’ll soon discover we’re big on salads. We also think every great salad shines when dressed up with a tasty homemade dressing. When it comes to Caesar salad, this really is THE BEST CAESAR DRESSING to use. Big bold flavours await and we know you’re going to love it!

Once you’ve tried our Caesar dressing, don’t forget to head HERE for even more fab dressing ideas. We’ve created two COLLECTIONS to make your salad pursuit more enjoyable; one for SALADS the other for DRESSINGS. Readers and followers like you especially love our ASIAN SALAD DRESSING, our CREAMY BUTTERMILK and this HONEY-CITRUS VINAIGRETTE. They’re all super yummy.

Let’s get back to THE BEST CAESAR DRESSING; here’s how to make it.

Ingredients for the Best Caesar Dressing

CLASSIC

We decided to prepare this famous dressing using the classic ingredients – why mess with a good thing, right? The one change we did make is using two different oils. Although some Caesar dressings are made solely with olive oil, we added vegetable oil into the mix. The result is a lighter dressing with a less pronounced oil flavour.

All of the ingredients ready to be blended

THE BLEND

Back in the day, this dressing was made by macerating the garlic, capers and anchovies in a bowl before whisking in the oils, lemon juice and seasoning. If you’re feeling that old-school vibe, go ahead and bring the dressing together by hand. If you’re more the get ‘er done ASAP kind of chef, simply use an immersion blender (link to purchase below).

Making this dressing using a blender is was easier, but make sure to add the Parmesan as directed – it’s best when pulsed in with the other ingredients right before the salad is dressed. This final step gives the dressing a wonderful creaminess.

THE FINISH

You’ll be tempted to use the dressing soon after making it, and that’s fine, it’s good to go. But we also know having a delicious dressing on hand in the fridge is always a good idea, and this one can be stored in a container and enjoyed as you wish. We suggest finishing it within a week, although it never lasts that long.