30 Second Caesar Salad Dressing— this creamy, rich salad dressing comes together almost instantly using your immersion blender…it’s a real game changer! The creamy dressing can be used on salads, as a sandwich or burger spread, or as a dip for fries and veggies.
Make authentic Caesar salad dressing in seconds, with your immersion blender!
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.
Reader Rave ~
” I just tried this and it was phenomenal!!!! And it was so quick and easy. Definitely something I’ll be keeping in the fridge!” ~Heather
This is one of those ‘aha!’ moments in the kitchen, and it all started with my 30 Second Mayonnaise.
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.
How to make easy homemade croutons
I made a batch of crisp dark pumpernickel croutons to accent our salad. No recipe needed —
- Just cut whatever good bread you have around into cubes. They can be big or small.
- 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 can also toast them in a skillet on the stove top if you prefer.
- I also make Everything Croutons, which have tons of flavor, just like an everything bagel, but with lots of extra crunch! I think they’d be great on this Caesar salad.
Add some rotisserie chicken to your Caesar salad to make an easy meal out of it
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 the best results. I love to buy the packaged hearts which are already cleaned and ready to slice.
How to make Caesar dressing in a regular blender
If you don’t have an immersion blender, no worries, this caesar dressing can be made in a regular blender, too. Put everything but the oil in the blender and blend, then, while the machine is running, slowly drizzle in the oil until the mixture emulsifies.
Depending on the size of your blender, you may need to double the recipe to have enough volume for this to work.
Authentic Caesar Salad Dressing in 30 Seconds Flat
- an immersion blender
- 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.
- 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 under cooked 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.
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.