Creamy Caesar salad dressing

I’m pretty sure this isn’t a traditional Caesar salad dressing. However…it is delicious. I developed it based on a couple of different style of recipes.

But it does have a creamy, cheesey, lemony, garlick-y, anchovy-y flavor and I get requests for it again and again, and it’s quite simple.

Add to a blender (can also be made in a bowl with an immersion blender, in a food processor, etc)

½ C Olive oil, 2 large cloves garlic, ¼ C lemon juice, ¼ C Parmesan, ¼ C white wine vinegar, ½ tsp. black pepper (if you use a blender whole peppercorns add a nice kick), a can of Cento anchovies with or without the oil depending on how fishy you like it, ¼ t. salt.

Blend until smooth, add to container an chill for several hours.

Toss with Romaine lettuce, shredded parmesan and homemade or store-bought croutons.

IF YOU LIKE THIS RECIPE, YOU WILL ALSO LIKE:

• Doe’s House Salad
• Honey Mustard Salad Dressing
• Smoked Paprika Salad Dressing
• Spinach Salad With Hot Bacon Dressing
• Spinach and Strawberry Salad With Poppy Seed Dressing

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Creamy Caesar Dressing

This should yield about 8 large Caeser salads or more. It will keep for a week or 2 in the refrigerator.

Prep Time10 mins

Servings: 8

Author: Angela Gregory

Ingredients

• ½ C Olive oil
• 2 large cloves garlic
• ¼ C lemon juice
• ¼ C Parmesan
• ¼ C white wine vinegar
• ½ tsp. black pepper
• 2 oz. can of anchovies
• ¼ t. salt

Instructions

• Add all ingredients to blender or food processor and puree.