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–+ servings
Plated Caesar Salad with shaved parmesan, grape tomatoes and croutons

Caesar Dressing (GF)

5 from 1 vote
Print Recipe
Course: Dinner, Entree, Lunch, Main, Salad, Salads, Starter
Cuisine: Italian
Keyword: Anchovy, Caesar, Classic, Dressing, Garlic, GF, Gluten Free, Italian, parmesan, Salad, Salad dressing
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 servings
Author: Chef Tony Zentgraf
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Recipe Multiplier

  • 1 ea Egg Yolk
  • 2 tsp Dijon Mustard (Grey Poupon is GF)
  • 2 tsp Minced Garlic
  • 2 tsp Anchovy Paste
  • ½ ea Lemon Juiced
  • 1 oz Red Wine Vinegar
  • 10 oz Canola Oil
  • ½ tsp Worcestershire (Lea & Perrins is GF)
  • ½ tsp Parmesan Grated
  • Pepper to Taste

Instructions

  • In a food processor, add egg yolk, dijon, garlic, anchovy paste, lemon juice and red wine vinegar.
  • With the food processor running, add the canola oil drizzling in through the opening on top of the lid of the food processor.
    Drizzling in slowly to allow the oil to emulsify into the ingredients in the food processor.
  • Once the oil has been added and combined.
    Turn off the food processor.
    Add the worcestershire and the parmesan and black pepper.
  • Turn on the food processor to incorporate the last ingredients.
    Adjust parmesan, black pepper, lemon or vinegar to balance the taste.

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