Where was Caesar Salad Dressing invented?
Would you be surprised to find out that Caesar Salad is an Classic American dish? An Italian immigrant, Caesar Cardini, operated restaurants in San Diego and Tijuana came up with the recipe. It’s said that on July 4th, 1924 the kitchen ran out of supplies, and he came up with this salad, which was tossed by the chef at the table. Soon it became popular in Hollywood, and found its way to New York, and the rest is history.
Whenever I think of Caesar Salad, I definitely don’t think of it as an American invention, but I suppose it’s not food that Julius Caesar ate, maybe I’m over thinking it! I love real garlicky Caesar Salad dressings, even to dip potato wedges as a dipping sauce, so good! We also use it to add extra zing to your sandwiches or your burgers instead of mayo. There are lots of ways to eat Caesar Salad dressing.
Does Caesar Salad Dressing have raw eggs in it?
Yes OR No! When making this Caesar Salad Dressing Recipe, usually I use raw eggs, even though there can be health concerns about using raw eggs. If you have concerns, then make coddled eggs which quickly cooks out any bacteria. If you ever wondered how to coddle eggs, follow this process. Bring a pot of water near a boil, and drop whole room temperature eggs into the water and let it sit covered, off the heat for 2 minutes. Remove into ice water to cool, as you don’t want cooked eggs, and crack and separate yolks and set aside to use in your recipe. Just in case, coddle an extra egg, if anything happens during your yolk separating, you won’t get behind.
I was taught this Garlicky Caesar Dressing recipe from a chef at I restaurant I worked at about 20 years ago. That feels so long ago, but this recipe is a timeless classic. This recipe is strong in garlic, which I think makes the dressing. We often make a Chicken Caesar Salad for dinner, and we pretend that it’s healthy. In my defence, romaine lettuce and grilled chicken breast are healthy. It’s just all the oil in the dressing, croutons and parmesan cheese that makes it not as healthy as it sounds. But it’s still worth it.
When making a homemade salad dressing, you should enough to last for a few meals. Who wants to go through this effort every single time? The other recipe I love making in a larger batch is my Creamy Blue Cheese Dressing, homemade dressing are so tasty! This is a Caesar Dressing made from scratch. No shortcuts, no added mayo, and dairy free. It’s just a recipe full flavor that you’ll love.
This Caesar Salad Dressing Recipe makes just over 3 cups, give you plenty of opportunity to gorge on this amazing salad, or use it as a dip! Bon Appetit! Приятного аппетита!
Caesar Salad Dressing Recipe
Homemade Caesar Salad Dressing recipe is so easy to make with fresh garlic, anchovies, dijon, eggs, olive oil and more. Perfect for a Caesar Salad or a vegetable dip. A little goes a long way.
- 2 tablespoons black pepper coarsley ground
- 7 teaspoons garlic minced
- 4 teaspoons anchovies
- 4 tablespoons dijon mustard
- 8 raw egg yolks or use coddled egg yolks
- 4 tablespoons lemon juice
- 6 teaspoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 2 cups vegetable oil
Using a blender or food processor, blend all ingredients together, except the Olive Oil.
Pour oil in a slow steady stream while blending until an emulsion forms. It will quickly thicken, slowly pulse if necessary.
Keep refrigerated. Should last about 2 weeks in the fridge. Toss with Romaine lettuce, croutons and parmesan cheese.
Raw eggs shouldn't be used for pregnant women, babies, young children or if your health/immune system is compromised.