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Homemade Caesar Dressing

Posted in: Appetizers, Salads, Vegetable Salads, Salad Dressings, Vegetables,

Description

Fresh and crisp, nothing beats the taste of a homemade Caesar salad. Former instructor of Le Cordon Bleu, Annie Schennum, makes preparing this creamy dressing and crunchy croutons easy as she breaks down the process in her recipe video for Homemade Caesar Dressing.

Anchovie filets are traditional for a real Caesar dressing, but for those looking for a substitute, Schennum offers an alternative: try using anchovy paste or Worcestershire sauce in place of the anchovy filets. The flavors of each of these two ingredients will make your dressing almost as delicious as the original.

Topped with a generous portion of freshly grated Parmesan cheese and sprinkled with a few homemade croutons, there truly no substitute for this easy recipe for Homemade Caesar Dressing.


Ingredients

Homemade Caesar Dressing

3 tablespoon Olive Oil (additional 1 tablespoon of Olive Oil for croutons)
1 tablespoon White Wine Vinegar
1 Small Clove of Garlic
3-4 Small filets of Anchovies (Alternative: Worcestershire sauce or Anchovy Paste)
1 Egg
½ teaspoon Salt (or to taste)
½ teaspoon Pepper (or to taste)
½ Head of Romaine Lettuce
¼ cup Parmesan cheese
1 Slice of Bread

Instructions

1. Combine Olive Oil, White Wine Vinegar, minced garlic, anchovies (or alternates) into a bowl.
2. Add one egg to the mixture and beat with a hand mixer to emulsify the dressing and give it that creamy Cesar salad feel. Add Salt and Pepper to taste.
3. Tear romaine lettuce into equal sized pieces, discarding the stems and place in a bowl.
4. Spoon over the emulsified dressing onto the lettuce (2-3 tablespoons).
5. Add Parmesan cheese (shredded or grated) to taste.
6. Add croutons (Toss bread pieces with oil and bake at 400 degrees for 8-10 minutes)
7. Toss salad with all the ingredients and serve.

Recipe courtesy of Annie Schennum, former instructor of Le Cordon Bleu, 2013.

About The Cook

Annie SchennumAnnie was born and lived most of her life in London. She trained in cooking at The Cordon Bleu School and later worked there as one of the teachers. Annie was also chef at the Biras Creek Hotel on

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