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 - 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.
- 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
- 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
The anchovies can be completely left out of this recipe.
For a more traditional version, you can replace the mayo with an egg yolk. Both of these act as binding ingredients to ensure the oil doesn't separate, so they're interchangeable.
Make sure you use a classic mayo, and not a dressing style mayo that has a distinct flavor. The dressing style has additional sugar, and will take over the flavor of this salad.
Capers are a small bud, pickled in salt and vinegar. Their flavour is similar to mustard and black pepper.
Please keep in mind that nutritional information is an estimate and can vary depending on the ingredients used.
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