Homemade Caesar Salad Dressing


1/2 cup sour cream
1 1/2 tsp anchovy paste
1 1/2 Tbsp mayonnaise
1 1/2 Tbsp olive oil
3 Tbsp lemon juice
1 1/2 tsp Dijon mustard
1 Tbsp Worcestershire sauce
1/4 - 1/2 tsp freshly ground black pepper depending on your tastes
Salt to taste
3 cloves small garlic pressed with a garlic press, grated, or finely minced

1/2 loaf French bread 1-2 days old
3 Tbsp olive oil
3 cloves garlic pressed with a garlic press, grated, or finely minced
1/4 each salt and black pepper

1 large head Romaine lettuce chopped
1/2 cup shredded Parmesan cheese


For the dressing:
  1. To a mixing bowl, add mayonnaise, anchovy paste, olive oil, lemon juice, mustard, Worcestershire sauce, pepper, salt, and garlic and stir. Whisk in sour cream. Place in airtight container in the refrigerator until serving.

For the croutons:
  1. Preheat oven to 375 degrees. Slice bread into slices 3/4-inch thick then cut each slice into cubes. Spread out bread cubes in a single layer on a baking sheet and bake 5 minutes. While they are baking, in a mixing bowl, whisk together olive oil, garlic, salt and pepper.
  2. Remove baking sheet from the oven and drizzle with garlic oil mixture, toss to combine, then bake 5 minutes.
  3. Remove sheet from the oven and toss, then bake 5 - 6 minutes longer, until golden brown and crisp. Remove from oven and set aside.
  4. To assemble salad:
  5. In a large salad bowl toss together lettuce, croutons and 3/4 of the Parmesan. Drizzle with dressing and toss. Sprinkle with remaining Parmesan.

Recipe Notes
** To make this salad an entree, add some sliced chicken breast to the top of the salad.
** Use as much dressing as you'd like.

Original Recipes: Homemade Caesar Salad Dressing @ thechunkychef.com

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