Carrabbas Caesar Dressing Recipe
This Caesar dressing from Carrabbas has that creamy, tangy kick that makes you want to eat salad just for the dressing!Start by mashing anchovies right into the bowl with garlic using the back of a spoon—it’s a small step that matters, guys.What draws me back to this dressing is how well it clings to every piece of romaine without needing a ton of it.Start slow when you add the olive oil and whisk continuously to keep the dressing smooth and emulsified.Don’t skip the grated Parm—use a microplane and stir it in just before serving so it stays light and doesn’t clump.Make it a few hours ahead and chill—it thickens just slightly and the flavors settle in nicely!
Servings: 4
Ingredients
- 2 Egg Yolks
- 1 tbsp Dijon Mustard
- 2 tbsp Lemon Juice fresh
- 1 tbsp Worcestershire Sauce
- 1/2 cup Olive Oil
- 8 Anchovy Fillets
- 2 Garlic Cloves minced
- 1/2 cup Parmesan Cheese grated
- Salt to taste
- Black Pepper to taste
Instructions
- Blend the anchovy fillets and minced garlic in a food processor until smooth.
- Add the egg yolks, Dijon mustard, and Worcestershire sauce to the mix. Process until fully combined.
- Drizzle in the olive oil while continuing to process. This should create a creamy texture.
- Add lemon juice, grated Parmesan cheese, salt, and black pepper to the dressing. Mix until well combined.
- Adjust seasoning as needed; feel free to add more lemon or salt for taste.