30-Second Homemade Caesar Dressing 1

This is the thick, tangy, cheesy Caesar dressing of your dreams, and it turns a plate of lettuce and croutons into a sensuous feast.  You don’t have to buy the expensive stuff in the refrigerator case that’s made with additives and less than top notch ingredients.   This one is whipped up right in your own kitchen, in 30 seconds, from fabulous ingredients like extra-virgin olive oil, Parmigiano Reggiano cheese, and Dijon mustard.  You’ll have a whole mason jar full of the stuff at your disposal.  Have your way with it on salads, of course, but don’t underestimate its other talents as a dip, a sandwich spread, and a mayo substitute in things like deviled eggs etc.

30-Second Homemade Caesar Dressing 2

This is one of those ‘aha!’ moments in the kitchen.   All the ingredients go into a large glass, and with the flip of the switch on your handy immersion blender they transform into a gourmet dressing before your eyes.  It’s a little bit of instant luxury, and it’s pretty cool.

30-Second Homemade Caesar Dressing 3

I made a batch of crisp dark pumpernickel croutons to accent our salad.   No recipe needed — just cube whatever good bread you have around, toss with a little olive oil, salt, pepper, garlic powder, and a bunch of fresh thyme leaves.  Spread out on a baking sheet and toast in a 375F oven for about 20-30 minutes, or until crisp.  Give them a stir every now and again to crisp them evenly.

Caesar salad with 30-second homemade dressing and pumpernickle croutons

You know I like to ease into the week with something short and sweet, but never bland or boring.  Minimal Monday posts have repeatedly shown me how the simplest tweaks to the kitchen routine can make a huge difference.  This salad was simple and spectacular.  Mostly due to that fab dressing.  And maybe the croutons helped a bit.  Be sure to get really fresh, crisp Romaine lettuce for a great Caesar salad.  Add roasted chicken to make a meal out of it.

Authentic Caesar Salad Dressing in 30 Seconds Flat

What You Will Need

  • 1 pasteurized egg, at room temperature
  • 1 cup olive oil, mild or extra virgin, your choice, at room temperature
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 clove garlic, smashed (add 1 more clove if you love garlic)
  • 4 Tbsp fresh lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1 1/2 tsp anchovy paste

Instructions

  1. Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.
  2. Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked pepper.
  3. Keep refrigerated and eat within a few weeks.

Notes

Be sure to use a pasteurized egg for safety.

http://theviewfromgreatisland.com/2014/04/minimal-monday-authentic-caesar-salad-dressing-in-30-seconds-flat.html

30-Second Homemade Ceasar Salad Dressing

Note:  Raw eggs can very rarely contain bacteria that can make you sick.  That’s why I use pasteurized eggs for any recipe that calls for raw or undercooked eggs.  Pasteurized eggs have been heated to a temperature that kills any possible bacteria, but is not hot enough to cook the egg.  You can find pasteurized eggs in most supermarkets now, and they can be used just like any other eggs.   If you don’t have an immersion blender, this dressing can be made in a regular blender, too.

 

TVFGI recommends

blender

 

I use my IMMERSION BLENDER a lot in my kitchen.  I have always used it to blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make HOMEMADE MAYONNAISE and dressings like this Caesar Dressing, it’s become one of my most beloved tools.  It’s not expensive, it’s very easy to clean because the top screws right off for rinsing, and it has a solid, heavy feel to it.

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22 Responses to Minimal Monday: Authentic Caesar Dressing in 30 Seconds

  1. […] Caesar salad dressing via the view from great island […]

  2. […] Pressed for time? Authentic caesar salad dressing in 30 seconds flat. […]

  3. Mmmm, I want to jump into your gorgeous photos and devour every last bite of that salad! Also, I’m loving the tip on using this awesome Caesar dressing in place of mayo. Just brilliant! Pinning! :)

  4. Love how easy this is, Sue! And no blender to clean or food proc to wash. Love it! Pinned

  5. yep! Pinned and a must try in my house tonight! How did you know that Tuesdays are salad night:) LOL!

  6. I love a good, easy, delicious Caesar dressing! I would use the pasteurized eggs and not worry one minute about it. Remember the days when we ate raw cookie dough before we knew better :) Love this series and my immersion blender as well!

  7. Monica says:

    Wow – this does sound incredibly quick and easy…plus, I have an immersion blender so it’s perfect. Thanks for sharing.

  8. Joanne says:

    I refuse to buy salad dressings, but LOVE Caesar…so this is a must must must make! I see a lot of lettuce dunking happening in my future….

  9. I love anything that’s this easy to make!! Looks yummy!

  10. Thanks for dropping by at my website. I always worry about using raw eggs for recipes as my daughter once hospitalised for bacterial infection. I’ve not seen any pasteurized eggs in the shop but it would be a great idea!

    • Sue says:

      I am super cautious as well, Veronica, but I’ve done a lot of reading on the subject and pasteurized eggs really are safe. They are pretty common these days in larger stores, so you might check them out.

  11. This is a great idea for Mondays – I never feel like being very ambitious in the kitchen on that day. Good tip to make a dressing directly in a mason jar like this, too. I doubt we can get pasteurized eggs so easily over here in Europe (certainly not in Greece where I am right now) but I’ll file this away for when I can! (don’t want to get Sam and Ella! Sorry, that’s a joke from a British comedy that my husband is always quoting. I couldn’t resist …)

    • Sue says:

      It’s so interesting because in the little bit of research I did on raw eggs in cooking, it only seems to be we Americans who are concerned about them, most of the rest of the world eats raw eggs in certain dishes without a second thought.

  12. What a delicious recipe Sue for salad dressing, and I love the croutons idea!! Fabulous! Caesar salad is my daughter Lizzy’s favorite. She will be so happy when I make this one for her. Thanks for the recipe. We absolutely love everything you post- you have the most amazing recipes! Have a great day!

  13. Velva says:

    Shut the front door! I think adding the dressing ingredients to the jar and using the immersion blender is a clever idea. I am going to remember that- the caesar salad looks divine.

    Velva

  14. This sounds delicious, Sue, and it couldn’t be any easier to make. How would we get along without an immersion blender? I use mine all the time.

  15. cheri says:

    This dressing really looks good, we are big salad eaters here. I use the same little ball jar for my salad dressings as well.

  16. Eileen says:

    This dressing sounds so flavorful, and so easy! I’ve never heard of pasteurized eggs before–must keep an eye out for them. Then I can not only make this, but also my grandma’s special pumpkin chiffon pie…yeah, I will definitely get my hands on some.

    • Sue says:

      Oh yeah, they are so useful for so many recipes…egg nog, meringues, edible cookie dough :) They look just like other egg cartons from the outside, so you have to read the fine print, or ask your grocer. I bet you’ll find them.

  17. I love an immersion blender, too! And I love this dressing! Caesar Salad is a standard in this house and for some reason I never think to make more than I need. This looks great, Sue!

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