Homemade caesar salad was a staple in our house growing up, ever since my brothers and I watched in wonder as the beloved dressing was prepared table-side at a fancy restaurant in Pittsburgh where we went once a year. (For my hometown readers, it was at LeMont! Best views of the city! Not sure if it’s still any good…).

As they often did, my parents soon adapted it and starting making our own version at home. This salad and dressing eventually became part of our traditional Christmas Eve meal, which is a joint cooking effort in my immediate family. My dad makes the two main attractions: Fish Soup and tiramisu, and the rest of us help make the caesar salad. I’m always on croutons, my mom preps the lettuce and cheese, and my youngest brother Anthony makes the dressing. He has perfected his version own over the years, and it’s one of my favorite Christmas activities to watch him make it in the wooden bowl, just like they did at LeMont. {Tomorrow is Anthony’s birthday - how fitting! Happy birthday Cricky!!}

The point is - caesar has a very special place in my heart. And as such, I crave it often. But the wooden bowl method is slow and labor intensive, so ever since I became obsessed with using the immersion blender to make blended sauces in a 2-cup pyrex, I began making my caesar dressing this way as well. It blends up SUPER fast and makes for an extra creamy, smooth, delectable caesar. (See here for my reviews + suggestions on the immersion blender/pyrex setup.)

The recipe below is adapted from one I first published in my 2017 printed recipe calendar, so some of you may recognize this.

Over the years I’ve gotten lazier, and it’s now rare that I make the full caesar salad with croutons and cheese (I save that for Christmas Eve at home). The dressing is SO good, I am perfectly happy eating it plain on romaine lettuce. Sometimes I’m too lazy to even cut the lettuce or get a bowl (eek!) - I simply pick off whole leaves of romaine and dip them one by one into the dressing as a snack. I’ve also branched out from romaine and sometimes eat this dressing with escarole, kale, or my latest usage: drizzled over seared cabbage “steaks” - see video here!

Though the immersion-blender version is my go-to, I’ve also included a mince-with-a-knife, then shake-in-a-jar method in case you don’t have an immersion blender (or if you just prefer a chunkier texture). Of course a normal blender or vitamix also works in place of the immersion blender. For my vegetarian and vegan friends, you can make version 2 without the anchovies for a tasty "caesar-like" dressing. But if you just *think* you don’t like anchovies… please please try this dressing as the first step to changing your mind :). Enjoy!

caesar dressing version 1: simple, classic

Ingredients:

• 2oz can or jar of anchovies in oil (about 6-8 anchovies)

• 5 small garlic cloves

• 1 T dijon mustard

• 3 T fresh lemon juice (about 1.5-2 lemons)

• 5-7 T olive oil (or to taste)

• dash of Worcestershire sauce (optional, if you have it)

• fresh ground black pepper to taste

Equipment: 

• 2-cup mason jar (or other tightly-sealing container) OR

• not required, but an immersion blender (my preference) or Vitamix/high-powered blender + a 2-cup pyrex or other glass/metal container that fits the head of the immersion blender

jar method:

Remove anchovies from tin, pouring excess oil into your jar. Smash and peel garlic. Mince garlic and anchovies together, periodically dragging & scraping the mixture with the tip/side of your knife to make a paste. (You can also use 2 forks to help you mash the anchovies, and/or a garlic press for the garlic if you prefer.) Don’t worry if it's still a bit chunky. Add paste to the jar, along with the mustard, lemon juice, olive oil, and a few grinds of pepper. Seal jar and shake vigorously until well blended. Taste and adjust seasonings/flavors as you like.

immersion blender or Vitamix method:

Add all ingredients except the olive oil to the 2-cup pyrex or container. Putting your hand over to prevent splashing, blend until smooth. Blend on the lowest setting and slowly drizzle in the olive oil. (I don’t measure - just pour the oil straight from the bottle in a slow drizzle and guesstimate.) Pause periodically to taste and adjust. It should be smooth and creamy.

version 2: creamy, nutty, next level 

requires either type of blender

same ingredients as version 1 plus:

• 1/3 cup cashews

• boiling water

Soak cashews in boiling water for 10-15 minutes, while you squeeze the lemon juice into the 2-cup pyrex and add the garlic, dijon, Worcestershire sauce, and anchovies (if using). Pour out the soaking water from the cashews, then add them plus 1 T fresh water to your 2-cup pyrex or blending pitcher. Blend on high until smooth and creamy. You can add another teaspoon of water if not blending well. Blend on the lowest setting and slowly drizzle in the olive oil to taste. (I don’t measure - just pour the oil straight from the bottle in a slow drizzle and guesstimate.) Pause periodically to taste and adjust. It should be smooth and very creamy. Yum!