Ingrid's Caesar Salad Dressing recipe

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Ingredients

½ cup mayonnaise
¼ cup extra virgin olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons blue cheese salad dressing
1 tablespoon red wine vinegar
3 cloves garlic, minced
1 teaspoon lemon juice
½ teaspoon dry mustard
4 dashes Worcestershire sauce
2 dashes hot pepper sauce (such as Tabasco®)
1 pinch cayenne pepper
salt and pepper to taste
¼ teaspoon anchovy paste

Nutrition Info

193.1 calories
carbohydrate: 1.5 g
cholesterol: 7.6 mg
fat: 20.5 g
fiber: : -
protein: 1.2 g
saturatedFat: 3.3 g
servingSize: -
sodium: 171.6 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat together the mayonnaise, olive oil, Parmesan cheese, blue cheese dressing, vinegar, garlic, lemon juice, dry mustard, Worcestershire sauce, hot pepper sauce, cayenne pepper, salt and pepper, and anchovy paste (if using) in a bowl until well blended.

  2. Cover and refrigerate for 4 hours before serving.

Recipe Yield

1 cup

Recipe Note

This Caesar salad dressing is always a hit! Prepare at least 4 hours in advance for best taste. No raw egg means you can make this dressing and keep it in the fridge for up to 5 days, and it only gets better with time! For extra presentation serve with croutons, cubes of avocado flesh, and grated Parmesan cheese. Leftover dressing makes good dip for fresh veggies as a snack (Just maybe not at work due to the awesome amount of garlic!)

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