The GOAT of all dressings: CAESAR. A crowd favorite. Caesar salads have been on repeat every week since I made this recipe.
My boyfriend isn't a fan of creamy food, so he had asked me a while ago to make an olive oil based caesar dressing. At first I was a little skeptical. I'm a huge fan of my creamy based caesar with mayo and dijon mustard, but I finally decided to try it out. After some light research and development, I came up with this oil based caesar dressing that knocks the creamy caesar dressing out of any race - if caesar dressing recipes were in a competition with each other.
Ingredients:
1 cup (enough for 3-4 salads)
5 minced garlic cloves
2/3 cup extra virgin olive oil
the juice from 1/2 a large lemon or 1 tbsp of lemon juice
1 tbsp honey (use hot honey if you want a little spice)
2 tsp of worcestshire sauce
2 tsp anchovy paste
1/8 cup grated parmigiana reggiano
1/4 tsp salt
1/4 tsp pepper
a sprinkle of garlic powder
OPTIONAL 1/4 tsp red pepper flakes
Instructions:
Add all of the ingredients to a bowl and whisk until fully incorporated. Use it for dressing your salads, marinating your chicken or even adding to a sandwich. Hope you enjoy :)
Tips
If you are making a salad and want to make your own croutons: cut up half of your favorite artisan bread into bite size pieces (whatever your preference), season with a drizzle (1 tbsp) of olive oil, 1/8 tsp salt, 1/8 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp of parsley. Bake in the oven at 425F for 15 minutes or until desired crunchiness.
If you are making a salad and want to use chicken: cut the time in half and buy a rotisserie chicken. Take off the meat and add it to your salad.
OR Grill/Bake 1.5 lbs of chicken breast or tenders in the oven at 375F for 15 minutes, flip then cook an additional 10-15 minutes until the temperature of the chicken reads 165F with a thermometer.
Marinades that go well are:
pickled onion juice, salt, pepper, garlic powder
making an extra cup of the dressing and cooking/marinading the chicken in it
balsamic vinegar, salt, pepper, garlic powder, olive oil
With 1 cup of caesar dressing you can make about 3-4 salads. Chop up 3 heads of romaine lettuce, wash it and throw it into the same bowl as the dressing. Then add about 1 cup of shredded chicken or 1.5 lbs of sliced chicken breast and 2 cups of croutons to the same bowl. Toss it all together and then plate with some grated or shaved parmigiana reggiano.
Keep refrigerated for up to 7 days.
If making this with a salad and you are not going to eat the salad right away, keep the dressing separate from the lettuce, chicken, and croutons. If you toss the dressing into it and the salad sits too long it will get soggy.
Video Tutorials:
This dressing is by far one of my favorites. It can be used in a multitude of ways and you won't get sick of it!!!
If you make this dressing (I REALLY HOPE YOU DO), don't forget to share your creation with us by tagging us on social media. We'd love to see how you put your own spin on this classic recipe. Enjoy!
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by far the best caesar dressing recipe out there