Do you love Caesar salad as much as I do? I don’t even need the croutons in my salad to be happy, I think it’s all that fresh parmesan. Although lately I make homemade croutons out of bread ends that no one eats, see below for how I do that!
All of the Caesar salad dressings at the store are made with soybean oil, though, so today I’m sharing a recipe so you can easily make your own homemade Caesar salad dressing. Also in this post: info on making your own homemade Worcestershire sauce without all the junk that's in store-bought…
A while back a reader named Valerie commented on the homemade Ranch dressing post, and had this to say:
Kelly, I am in LOVE with your homemade mayo recipe!! I also had several bad batches of mayo, but I’ve done yours twice (and even once by hand with a whisk) and it came out beautifully. And the ranch dressing as well. I don’t know if you have a place to share recipes but I just used the homemade mayo to make the best Caesar salad dressing!
So here is Valerie's homemade Caesar Salad Dressing recipe!
And see below for another recipe option too!
Homemade Caesar Salad Dressing
- Just mix everything together! It’s best if you let it sit for a while in the fridge.
I asked her about the high fructose corn syrup and MSG in most store-bought Worcestershire sauces (forgetting that this homemade Thousand Island dressing post had good info and a recipe in the comments!), and here’s what she said:
I’ve got some original Lea and Perrins from the UK and it doesn’t contain HFCS, and claims no MSG. I know that in the UK they still make it the same way as the original over 100 yrs ago, it’s aged in wood barrels which would give that wonderful flavor that people try to imitate with MSG. But the Lea and Perrins website even admits that there are slight variations in the recipe made in the USA factory vs. the UK. I’ve also wondered about using anchovy paste, have you ever used it?
I also asked my friend, Jeanne, who makes her own Worcestershire sauce and she said she just guesses at the amounts of these ingredients: vinegar, molasses, anchovy paste, onion powder, salt, garlic, chili pepper, and water to thin down if needed.
So I played with it and just used what I had on hand, it turned out pretty good:
Update: turns out my kids like this homemade ceasar salad dressing better than the one above (picky teenagers), so here's another recipe option for you!
- 1 1/2 Tablespoon anchovy paste
- 4 garlic cloves
- 4 egg yolks
- 2/3 cup (about 2-3 ounces) shredded parmesan (save more for the top)
- 4 Tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sea salt and pepper
- 1 cup avocado oil
Blend everything up in a blender except the oil, slowly drizzle that in last and it will thicken, similar to how you do it when making mayo.
Our kids can't seem to eat the ends of our bread (we get an organic fermented multi-grain loaf from a local baker), so I save them in the freezer until I have a lot, then make croutons! Here's how I do it…
Cut bread up into cubes then toss with melted butter. Amounts depend on how much bread you have. Start with less and add more as needed, just make sure each piece has butter on it, you can't really have too much butter! Spread onto a parchment-paper lined cookie sheet and sprinkle with sea salt, and garlic powder too if desired. Bake at 350* until pieces are crunchy, but watch them and don't let them burn. Uusally you'll have to pull some out that are getting browned and crispy, and pop the rest back in to keep baking until they're all done. Once cool you can store in the freezer in a baggie for several months.
More homemade salad dressing recipes: