creamy caesar dressing

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on TumblrPrint this page

caesardress-DSC_0035

I’ve been cooking and photographing a LOT. I feel like I keep telling you all the same story every day. Got up. Drank tea. Cleaned. Cooked. Went for a walk. Took Photos. Edited Photos. Did some writing. Went to bed. LOL… I guess sometimes it’s nice to be in a happy rut, and I have been. This rut is punctuated with fun and different things on the weekends…and good books…and date nights… and outings with friends. But, mostly, when I’m in the throes of a project like writing/photographing magazine articles/books, I do the same sorts of things every day. So, please bear with me if my day to day blogging gets a bit stale. Maybe I should strive to do something completely off the wall every day just so I can tell you I did something funny. Like, “Today after I put on my fake mustache and sun hat, I decided to go have a spot of tea uptown.” Stuff like that. 😀

I want to thank everyone for the amazing response my Salad Dressing Collection Post has received. Thanks for sharing and pinning the recipes…but mostly, thank you everyone who has tried them! I’m so happy you’re enjoying my creations on your salads. Also, a big THANK YOU to everyone who is writing and asking me to create new, specific dressings. I received over 50 emails asking me to share my recipe for Caesar dressing. This is REALLY good, but as I’ve said before in THIS POST, I don’t like anchovies in my salad dressing. True Caesar dressing has anchovies in it. So, if you like anchovies, add 2 or 3 anchovy fillets to this recipe.

In a medium mixing bowl, combine:

1/2 cup extra virgin olive oil

1/2 cup real mayonnaise

Juice of one large lemon

1 or 2 large garlic cloves, minced

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Combine all with a wire whisk until smooth. Decant into a pretty cruet, carafe or canning jar with a lid. Refrigerate until ready to use. Will keep in the refrigerator for 7 days.

Enjoy!

~Melissa

Print Friendly

You may enjoy these related posts:

  7 comments for “creamy caesar dressing

  1. Lisa *
    May 14, 2013 at 10:16 am

    I don’t have anything against anchovies…except for the fact I rarely use them so they go off before I can use them up! So I am all for a recipe like this! Woo-hoo! Pinned for the next time I need dressing 🙂

    • Melissa
      May 14, 2013 at 1:27 pm

      YAY! so happy you like the recipe, Lisa! 🙂 enjoy, and thanks so much for stopping by to leave a comment! xo

    • Barbara Reed
      March 9, 2014 at 9:23 pm

      Anchovie paste makes this so much better. Don’t be afraid! I don’t like them either, but it makes the salad dressing so much better! I PROMISE!!!

      • Melissa
        March 15, 2014 at 8:40 am

        Hi Barbara 🙂 Fish paste and whipped fish are two things I do not eat. hee hee… thanks so much for commenting though. XOXOXO ~M

  2. sophia marinucci
    October 20, 2013 at 9:37 am

    this is the no fuss way, and i like it. 🙂

    • Melissa
      October 20, 2013 at 4:35 pm

      Hi Sophia! I’m so glad you like it 🙂 enjoy the simple goodness of this yummy salad dressing. XO

  3. Sherri
    February 23, 2015 at 11:10 am

    Thank you Melissa. Here in Illinois, by St. Louis, we have a town called Edwardsville, where once sat an awesome restaurant and you always got a porterhouse steak, big fluffy baked potato and their ceasar salad, authentic…. Great memories of my dad who turned me on to the dine things in life. ❤❤

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail.