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If you prefer not to use the raw egg yolk in this recipe, substitute 1 tablespoon of store-bought mayonnaise. The croutons are best made as close to serving time as possible.

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35
  • bergie6265953
    23 MAR, 2019
    Make it in a blender. Just blend the yolks, anchovies, garlic, salt and lemon juice on high and wile blending add your olive oil very slowly...like making a mayo...excuse me, an aioli..I use my Ning\ja, but I used to do it in my old blender from the 60s, so any blender will work. I have LOVED this recipe since I first saw it on her TV show. It is so easy and super yummy. Just adjust the garlic and lemon juice to your liking. I make it in bulk and slather it on chicken breast or thighs for and easy one sheet pan bake. Add some fingerling potatoes, carrots, and some of that squash they have all cut up in the grocery store, toss it all with the chicken and the leftover dressing, bake at 375 till the chicken reaches temp and u r good to go for an easy weeknight meal. Then chop it all up, add some cheese and a box of egg beaters and make a frittata for the next night.
    Reply
  • wattamutt
    6 SEP, 2014
    Made this quite a few times. It is fabulous. Easy to make and delicious. Grill some steak or a chicken breast and your in ceasar salad heaven!
    Reply
  • MS11772118
    8 JUN, 2009
    I love making my own ceasar dressing. This is now the recipe I use! It is very good!!
    Reply
  • MS11772118
    8 JUN, 2009
    I love making my own ceasar dressing. This is now the recipe I use! It is very good!!
    Reply
  • adozeneggs
    15 FEB, 2009
    I've made this many times. So many that I don't even need the recipe anymore. My family loves this salad. I have tweaked it a little bit to suit our tastes. I use one clove of garlic, one anchovy and good quality romano instead of parm. I don't always add croutons, but if you do they are delicious as is in the recipe. Finally, I don't know how you can mash up a garlic clove and anchovy using a wooden spoon, I use the tines of a fork and it works perfectly.
    Reply
  • adozeneggs
    15 FEB, 2009
    I've made this many times. So many that I don't even need the recipe anymore. My family loves this salad. I have tweaked it a little bit to suit our tastes. I use one clove of garlic, one anchovy and good quality romano instead of parm. I don't always add croutons, but if you do they are delicious as is in the recipe. Finally, I don't know how you can mash up a garlic clove and anchovy using a wooden spoon, I use the tines of a fork and it works perfectly.
    Reply
  • MS12502125
    21 DEC, 2008
    I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there's enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste.
    Reply
  • MS12502125
    21 DEC, 2008
    I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there's enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste.
    Reply
  • MS12502125
    21 DEC, 2008
    I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there's enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste.
    Reply
  • MS12502125
    21 DEC, 2008
    I made this salad a few times, making modifications each time. The croutons are better without oil or salt and just need a little garlic (there's enough oil in the dressing, especially if you use mayo in place of egg yolks). With that, I would not put garlic in the dressing. The first time I made it with the two cloves it was almost inedible. There is no need for salt anywhere in the salad; the anchovies and parmesan are salty enough. I used just three anchovies and they added plenty of taste.
    Reply

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