Caesar dressing is one of those recipes that can take a little bit of trial and error to get right. I have made my own at least two times before this for the blog (recipes here and here). Both of those, came out okay but I always thought I could do better. Well, turns out practice does make perfect and third time is the charm!!
I was start from scratch, and use egg yolks for my dressing. You can use mayo as a simplification, but to me that defeats a bit of the point. The nice thing with the egg approach is I can have a better control of the dressing. I have learned something after making the dressing a few times though: caesar dressing really should have a yellow color.
The fact that it is egg yolk, with some dijon, and olive oil is going to give you a yellow color, not white. I’m guessing that using something like canola oil could give you a lighter color, but I like the flavor of the olive oil. Either way it makes you wonder what processing is done to get salad dressing and mayo that color.
Anyway, this time around we got what Rob considers the perfect consistency for a caesar dressing. It should be thick and creamy while still feeling airy. It should almost feel like soft peak whipped cream. The food processor will really help do that whipping that would just take some much effort if you tried by hand.
We are planning out some new uses for the dressing to see how we can expand the versatility a bit. For our first use though we went with a classic salad. Grilled chicken and some grilled romaine served as the backbone. We hadn’t grilled the lettuce before, but Rob really wanted to try it since its pretty common on shows like Chopped. Turns out it creates a really nice flavor in the lettuce and its super quick to get the char marks.
We topped it with some shaved Parm, bacon pieces, and some toasted baguette croutons. Overall, it looked like a fancy restaurant style salad, but was still super easy and even tastier.
Creamy Tangy Caesar Dressing
- 2 Egg Yolks
- 1.5 Cups Olive Oil
- 2 Garlic Cloves
- 2 Tbs Champagne Vinegar or white wine vinegar
- 1 Tbs Anchovy Paste heaping
- 1 Tsp Dijon heaping
- 2 Sprigs Tarragon
- 1/2 Cup Parmesan Cheese
- Salt & Paper to taste
- Add all of the ingredients EXCEPT the olive oil to a blender or food processor.
- Lightly pulse to initially mix, you should end up with a paste-like consistency.
- With the food processor on low, slowly drizzle in the olive oil until a creamy but airy texture is reached.