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Caesar Salad Dressing

September 14, 2021

This post is courtesy of my wife Rachel:

Most people have eaten a Caesar Salad at least once in their life. Many assume incorrectly that it was named after the Roman Julius Caesar. Actually, the salad’s creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was also working across the border in Tijuana, Mexico where he avoided some of the restrictions of Prohibition. His daughter Rosa has recounted that her father invented the salad when a Fourth of July 1924 customer rush depleted the kitchen’s supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing “by the chef.” In the following years a number of Cardini’s staff also said that they invented the dish.

Generally, the Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper. Many people aren’t overly fond of anchovies, so the dressing has evolved a bit into several incarnations. Here is the home-made simple to make variety that we use:

Caesar Salad Dressing Recipe

. 2 tbsp mayonnaise

. 2 tsp Dijon mustard

. 2 lg garlic cloves, pressed

. 1/2 cup lemon juice (about 3 lemons)

. 1 tsp salt

. 1/2 tsp freshly ground black pepper

. 1 cup mild olive oil

. 1/2 cup shredded Parmesan cheese

. Combine with a whisk, adding oil in a steady stream while blending

We store our dressing in a Mason jar in the refrigerator and stir it vigorously before each serving. It’s delicious on all kinds of salads. It also tastes great on fresh steamed broccoli and other semi-raw vegetables.

Enjoy and let me know how you like this recipe!

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5 Comments
  1. Sounds good!

    Liked by 1 person

  2. Bookmarked to try!!! Thanks!

    Liked by 1 person

    • It’s a “goodie.”

      Liked by 1 person

      • Ingredients list looks good – will try to mix it right – I sometimes get tired mixing by hand and ‘drizzling a small steady stream’ of the oil or the eggs, which is why I don’t make homemade mayonaisse – LOL

        Liked by 1 person

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