Caesar’s salad dressing

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

9 Responses

  1. prisiana says:

    I love eating salads before meals at restaurants but was never been in one for the past years because i have to stay home to take care of a special child. Maybe i should start making my favorite salad dressing. I have all the ingredients except of the anchovies and dijon mustard. Tita Connie, are you referring to the fresh anchovies that we can get in a wet market? Ive heard from an officemate years ago that she makes ceasars salad dressing using fish bagoong. May i use a regular mustard for the meantime too?

  2. Connie says:

    Prisiana, no this is the salted kind packed in oil. You can get them either in cans or in jars. I haven’t tried other varieties of mustard so I can’t say, really. I’m sure that the texture won’t be affected much but I don’t know about the taste.

  3. prisiana says:

    Im kind of lost when i asked that. I remember the Tome’ anchovy in a very small flat can, that we used to eat with crackers which we learned from an old lawyer friend of the family. He introduced this to us. Thanks Connie, now i am equipped with the anchovy knowledge.

  4. Karen says:

    hi may i please know what olive oil is best to use?
    thank you…

  5. evelyn o cruz says:

    Hi Ms. Connie,
    I tried your recipe for Caesar’s salad dressing..and I think I have put on more mustard..than it should coz it tasted a bit tangy… how do i remedy this…
    Thank you & hope you enjoy your trip…
    Bon voyage…

  6. chef omen says:

    Actually you can just omit the anchovies as they are not part of the Original recipe.

    Another fine touch is to add a bit of Worcester sauce or similar(HP sauce).

    For the original dressing you also need to add parmesan cheese to the dressing.

    Also instead of using egg yolks you can do coddled eggs. Boil the 2 eggs for 45 seconds and put them in cold water before adding them to the dressing.

    To ease the procedure of preparing you might use a blender.

    Its not really a matter of the olive oil to get a good flavour. I find that using too good olive oil(Extra Virgin) gives to much a flavour of olive. A medium quality will do.

  7. Patricia M. says:

    How long can I keep the dressing in the ref before it goes bad?