Dad’s Caesar Salad Dressing – This restaurant style Caesar dressing is so much better than what you’ll find in a bottle. Tangy dijon, fresh garlic, and salty capers is what Caesar salad is all about.
I’m back with another beloved and nostalgic recipe to share! Back many years ago, I’m not sure I was even born at this point, my dad had gone to a restaurant with such good caesar salad, that he asked the chef personally for the recipe. We knew dinner was going to be fantastic when my dad was in the kitchen. When we made this salad together, we pulled out all the stops. Rubbing the entire wooden bowl with fresh cracked pepper, mashing the garlic, capers, and anchovy paste together, it was magnificent! Caesar salad nights were very special, and they were always my favourite dinners.
I honestly couldn’t understand how anyone could eat the stuff out of the bottle. It just didn’t even compare to the real deal! Now, if you’re vegetarian or just hate the idea of using anchovies, you can absolutely take them out of the recipe. It’s still amazing without them. The capers on the other hand, well, those must stay. There really isn’t anything that can replace their unique flavor, and they really do make this recipe what it is.
I hope you love this recipe as much as I do! Let’s all give a round of applause to my dad for actually going out of his way to talk to the chef. I would never have the courage to do that!
Dad's Caesar Salad Dressing
For the Dressing
- 2 tbsp dijon mustard smooth
- 2 tbsp mayo
- 12 capers minced
- 2 cloves garlic minced
- 1/4 tsp anchovy paste optional
- 1/2 tsp pepper freshly cracked
- 1/2 cup olive oil
For the Salad
- 1 head romaine lettuce
- croutons optional
- parmesan cheese optional
- Mix the dijon, mayo, capers, garlic, anchovy paste, and pepper well. Slowly drizzle and whisk in the olive oil until everything is combined.
- Tear or chop the lettuce in bite sized pieces. Pour in the dressing, and mix well. Serve topped with croutons and parmesan cheese