Favorite Salad Dressing

The Marzetti supreme Caesar and blue cheese are great. If it doesn't have anchovies, it's not Caesar dressing.

Simple dijon vinaigrette:

1-2 TBSP Red Wine Vinegar
Salt to taste
Fresh cracked pepper to taste
1 TSP Dijon Mustard

Whisk all this together until the salt and dijon have emulsified in the vinegar.

3 TBSP Neutral Oil of Choice (Canola, Avocado, etc.)

Whisk in the oil until the dressing is fully emulsified again.


Done.

If store bought, Cousins Creole Tomato dressing, and someone posted a recipe on this site that is very close to it and that is what I've been using since it is easy to make and a hell of a lot cheaper than that small jar you get in the stores.


As for homemade, my version of Caeser's Dressing. I've made it many times for pot luck meals to use on fresh Romaine lettuce and sprinkled with my homemade croutons and it is a real hit.

Crouton recipe:

I buy a couple of $1 baguettes from Winn-Dixie that they bake fresh daily. I'll bring them home and let them sit on the countertop for no less than a day before cutting them up in cubes and in a large bowl to add the following.

Drizzle with olive oil and toss them to make sure all cubes have olive oil on them.

Next add:

Black pepper to taste
Slap Ya Mama to taste
Dried Sweet Basil
Dried Oregano
Dried Parsley Flakes
Garlic Powder

Toss the cubes real well to get all of them lightly covered in the herbs. Then spread on baking sheets and put in a pre-heated 375 degree oven until they get a light toast going on. Don't leave in the oven long enough to burn on the pan side. After they cool I put them in a container on my countertop and they last for weeks like that.


Caesar's Dressing: The following will make 1 qt.

2 eggs
6 cloves garlic pasted
1 tin anchovies drained of oil and pasted
1 Tbsp. Black Pepper
2 Tsp. Dijon Mustard
1 small or 1/2 large lemon juiced
2 Tbsp. Worcestershire Sauce
Olive Oil
Parmesan Cheese

Beat the first 7 ingredients well with a whisk and then add olive oil slowly and mix in vigorously with the whisk and when you get about 1 qt. of dressing, add the Parmesan Cheese and whisk that in real well.

If not used shortly after making it, refrigerate it, but take it out about 1/2 hour before needing it and shake it well to make sure it is well mixed.


ETA: To paste the garlic, simply mince it fine and lightly sprinkle salt on top of it and use the side of a chefs knife to pull it along the chopping board and do this several times so it breaks down into a paste.

Anchovies just need to be chopped up a bit and use the knife the same way to paste them-----NO SALT needed.

quote:

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I also like making a copy cat of the Outback restaurant (I know, chain I rarely even step in) but their Caesar is heavy on the garlic and tastes great

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I still can't get over Outback changing their caesar dressing, which was probably 10 years ago now. It's ok now, it was phenomenal when they made it at the restaurant (supposedly went to shelf stable)

Girard’s champagne
Girard’s white balsamic

Members mark blue cheese is my favorite store brand