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Old 11-11-2009, 11:56 AM   #1
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Creamy Caesar Salad Dressing

Creamy Caesar Salad Dressing

3/4 cup olive oil
1/3 cup grated parmesan cheese
1 clove of garlic
Juice from 1/2 lemon
1 egg

Mix all the ingredients together in a blender while slowly adding in the olive oil. Blend to desired consistency (the longer you blend it, the thicker the dressing will be). Anchovies are optional. I did not add any this time because I only like them on occasion and not enough to make the entire batch of dressing with them. If you like your dressing to have a more authentic taste, and want to add anchovies, use 6 pieces for this recipe. The taste is superb with or without them. Buono appetito!
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Old 11-11-2009, 12:52 PM   #2
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Yum sounds really good, with the anchovies of course
(money saving tip: buy anchovie paste in the tube, stays good forever in the frige ).
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Old 11-11-2009, 01:11 PM   #3
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Sounds yummy and a very easy recipe....I have to try this....Thanks
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Old 11-11-2009, 07:02 PM   #4
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Yes, it's extremely simple and blows away anything store bought. The best part about it, aside from the taste, is that you're not using soybean oil, high fructose corn syrup, modified food starch etc... or any of the other garbage these food companies use.

I prefer to make my own dressings and will never use another store bought salad dressing again
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Old 11-12-2009, 05:57 AM   #5
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Thank you
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Old 11-13-2009, 03:37 PM   #6
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The Worcestershire sauce is also missing in this recipe.
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Old 11-15-2009, 11:02 PM   #7
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This sounds awesome, with anchovy paste for me .....How long would this keep in the fridge?

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Old 02-28-2012, 03:51 AM   #8
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Quote:
Originally Posted by Capt. Carnivore View Post
Creamy Caesar Salad Dressing

3/4 cup olive oil
1/3 cup grated parmesan cheese
1 clove of garlic
Juice from 1/2 lemon
1 egg

Mix all the ingredients together in a blender while slowly adding in the olive oil. Blend to desired consistency (the longer you blend it, the thicker the dressing will be). Anchovies are optional. I did not add any this time because I only like them on occasion and not enough to make the entire batch of dressing with them. If you like your dressing to have a more authentic taste, and want to add anchovies, use 6 pieces for this recipe. The taste is superb with or without them. Buono appetito!


So just Raw egg?
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Old 02-28-2012, 05:38 AM   #9
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Can't wait to try this and yes, the egg would be raw.
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Old 02-28-2012, 07:15 AM   #10
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Must try this!
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Old 02-28-2012, 07:19 AM   #11
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I add 1T dijon mustard and 1T vinegar as well because the one above has a very heavy oily taste - to me.
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Old 02-28-2012, 07:28 AM   #12
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Originally Posted by Dottie View Post
I add 1T dijon mustard and 1T vinegar as well because the one above has a very heavy oily taste - to me.
Do you use the anchovy paste as well? I have all the ingredients except that.
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Old 02-28-2012, 07:40 AM   #13
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I use tinned (whole) anchovies, but I love them so I use them a lot lol
Also light olive oil. EVOO is great but it's very strong in this by itself.
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Old 02-28-2012, 08:04 AM   #14
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This sounds really interesting. I make my own mayo with olive oil/coconut oil and add whey so I can keep it about 6 weeks in the fridge.

How long will this caesar dressing last in the fridge? I eat a lot more salad in the summer, so if this will only last a 10 - 12 days, then I'll wait till salad season to make it.

I've tried a couple of other homemade salad dressings, but haven't really liked any of them. This one might work out well for me.

Thanks for any info
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Old 02-28-2012, 11:28 AM   #15
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Mo I'd say a week. You can make half a batch of the recipe above, just use an egg yolk instead of the whole thing and it only makes about 1/2 cup of dressing
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Old 02-28-2012, 01:01 PM   #16
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Quote:
Originally Posted by Dottie View Post
Mo I'd say a week. You can make half a batch of the recipe above, just use an egg yolk instead of the whole thing and it only makes about 1/2 cup of dressing
Thanks Dottie. I never thought of doing that . Right now when I am only eating salad a couple of times a week that would work out just right!
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Old 02-28-2012, 01:17 PM   #17
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Here's one I make in my mini-chopper. No fail, Caesar in seconds!

1 Heaping tsp Country Dijon
2-3 Dashes Worcerstershire
3 Dashes Tobasco
1 Large clove Garlic, pressed
1 Splash of Balsamic
1 Can of Anchovies minus 2 filets, drained
1/2 Lemon, Juiced
1/2 c Olive Oil
1 Egg Yolk

In mini chopper, combine egg yolk with everything but the olive oil. Blend to make paste. With the chopper running, add olive oil in thin stream and blend till thick and creamy. Taste and adjust if necessary, adding more acid for a bigger tang or adding more olive oil if too tangy. (I use Bertolli Light or this great EVOO that is unfiltered.)

Store in the fridge for up to a week.

For Caesar Salad,

Wash and tear Romaine hearts into bite sized pieces. Add some of the dressing and toss to coat leaves lightly. Sprinkle on freshly grated parmesan and fresh ground black pepper. Add croutons or low carb croutons, or serve with parmesan crisps (grated parmesan baked on parchment paper in the oven till melted and golden). Instead of croutons, I sometimes toast pine nuts or add toasted walnuts for added crunch.
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Old 02-28-2012, 03:24 PM   #18
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I didn't like this, but now that I've read more comments, I may be able to save it with Dottie's mustard and vinegar. I used regular EVOO, so next time I'll try light. Or maybe just try pooticus' recipe above.
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Old 06-25-2012, 11:21 AM   #19
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Wow, it's been a long time since I've been on here. Hope everyone is well!

The dressing will last 10 days in the fridge
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