Classic Caesar Dressing

There simply are NO words to describe this Caesar dressing.  Well, ok, maybe a few.
Like:

• creamy
• bold
• cheesy
• delicious
• addictive

With summer in full swing now, salads are a big part of our diet and Caesar salad happens to be a one of my all time favorites!

As much as I adore leafy green salads with carrots and veggies and cheeses, I think I will forever and always be a Caesar salad girl at heart.

And of course, many people still get iffy about the idea of eating raw eggs in their dressing and let’s not forget ANCHOVIES.

I have an issue with anchovies.

I can eat them in Caesar dressing from a restaurant, but I cannot touch them and cut them.  Therefore this recipe does not include them.  And the best part is you won’t even miss them, I totally PINKY promise!!

So… no raw eggs and no anchovies.  You’re welcome !!!!

This dressing comes together in just a few minutes and I just can’t begin to tell you how addictive and absolutely delicious it really is.  PLEASE, please don’t skimp on the garlic.

 TIPS!

• Invest in a garlic press.  They are inexpensive and worth every penny!  Chopping (or mincing garlic) will not give the same results as squeezing the garlic through a press.  Pressing is the preferred method when making a dressing as the garlic will disintegrate when pulsed in the food processor providing a powerful garlic taste without your guests biting into a piece of garlic.
• Do NOT add the oil all at one time.  Pulse all the ingredients (minus the EVOO) a few times, then VERY SLOWLY … DRIZZLE the olive oil into the food processor.  This is key to getting a smooth, creamy and thick Caesar dressing.

Classic Caesar Dressing

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★★★★★

5 from 1 reviews

• Author: Debi
• Total Time: 10 minutes

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Description

If anchovies aren’t your thing, then this is your recipe! And you won’t even miss them, I promise.

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Ingredients

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• 2 Tablespoons mayo
• 2 teaspoons Dijon mustard
• 2 LARGE (or 3–4 small) garlic cloves, pressed
• ¼ cup fresh lemon juice (about 1½ small lemons or 1 large lemon)
• 1 teaspoon tsp salt
• ½ teaspoon freshly ground black pepper
• 1 cup olive oil
• ½ cup shredded Parmesan cheese

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Instructions

1. Place all ingredients except the oil and cheese into a food processor and pulse a few times until combined.
2. While the food processor is still on, very slowly DRIZZLE in the olive oil. Process until thick and creamy.
3. Add parmesan cheese and pulse 5 or 6 times.
4. Refrigerate at least 1 hour before serving.