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The story of the Caesar salad is as rich as the dressing itself. Legend has it that Caesar salad was invented in the 1920s by Caesar Cardini, an Italian immigrant who owned a restaurant in Tijuana, Mexico. The salad quickly grew popular among Hollywood stars and tourists alike, thanks to its unique combination of flavors and textures. While the exact origins of the dressing used in the original Caesar salad remain a point of debate, it is widely believed that Cardini blended ingredients he had on hand to create a dressing that was both flavorful and easy to prepare.

Homemade Caesar Dressing

Discover the secret to a truly delightful Caesar salad with our Creamy Dreamy Caesar Dressing recipe! This blog post guides you through the essentials of crafting this rich and tangy dressing, perfect for enhancing salads, sandwiches, and even vegetable dips. Explore the history, key ingredients, and simple techniques that will help you create a smooth, flavorful dressing at home. Elevate your culinary skills and bring restaurant-quality flavors to your table with this delicious recipe!
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Ingredients
  

1 large egg yolk

2 teaspoons Dijon mustard

2 cloves garlic, minced

2 tablespoons white wine vinegar

1 teaspoon Worcestershire sauce

1 teaspoon anchovy paste (optional)

½ cup freshly squeezed lemon juice (about 2-3 lemons)

1 cup extra virgin olive oil

½ cup grated Parmesan cheese

Salt and freshly cracked black pepper, to taste

Instructions
 

Prep the base: In a medium bowl, whisk together the egg yolk, Dijon mustard, minced garlic, white wine vinegar, and Worcestershire sauce until well combined.

    Add the anchovy paste: If using, mix in the anchovy paste at this stage for a classic Caesar flavor, whisking until smooth.

      Incorporate lemon juice: Gradually add the freshly squeezed lemon juice while continuously whisking to ensure the mixture emulsifies properly.

        Emulsify with olive oil: Slowly drizzle in the extra virgin olive oil while constantly whisking. This will help create a stable emulsion, resulting in a creamy texture.

          Mix in the cheese: Stir in the grated Parmesan cheese until fully dissolved and the dressing is creamy and well-combined.

            Season to perfection: Taste the dressing and season with salt and cracked black pepper as desired. Remember that the cheese and anchovy paste can add saltiness.

              Chill and serve: For the best flavor, let the dressing chill in the refrigerator for at least 30 minutes before serving. Stir well before using.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes (including chilling) | Serves 4-6