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.
This is one of those ‘aha!’ moments in the kitchen. It all started with my 30 Second Mayonnaise recipe. Once I realized how versatile that easy process was, I started to look for other ways to use it. Here’s how it works — 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.
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.
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.
- 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
- Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.
- 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.
- Keep refrigerated and eat within a few weeks.
Be sure to use a pasteurized egg for safety.
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.
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.