The basics: salad dressing- Mustard Vinaigrette and Caesar

Salad Dressing in the Cuisinart

Salad Dressings

While there are some amazingly delicious salad dressings out there these days I prefer to make my own. Sometimes you have to cave and go store bought but if you have a little extra time these are well worth a little extra effort.  It is so easy to make these salad dressings and the taste is so delicious and fresh. They will keep for a few days to a week in the fridge (Ball Jar or Good Seasons Cruet Jar; sold in almost every supermarket.)

For all of the dressing, I throw all the ingredients in a mini food processor, whole garlic and all

This one is my most favorite go-to dressing: 

 My Mustard Vinaigrette Dressing 

3 tablespoons champagne vinegar

about 1/2 teaspoon of fresh minced garlic (about two small cloves)

1 egg yolk (unless you’re spooked about raw egg, in which case you can omit and substitute with about a tablespoon of mayo. I always use egg.)

1/2 teaspoon kosher salt

1/4 teaspoon black ground pepper

1/2 cup olive oil

1 tablespoon dijon mustard

First, I put the garlic in the processor, then add everything but the olive oil. Give it a good whirl, mixing all ingredients together. Then add olive oil slowly; it will emulsify and you can taste and add salt and pepper to taste and adjust the dijon to your liking. You may start with less and add. An option is to squeeze in a little lemon juice. I am pretty true to this recipe and it always rewards.

This is awesome over almost any greens.

Keep excess in fridge for about 3 or 4 days.

Caesar Salad Dressing 

Again I put all ingredients in mini or regular processor

2 cloves garlic

1 egg yolk

kosher salt

fresh ground black pepper

4-5 anchovies (I like it salty and use 5)

2 tablespoons freshly squeezed lemon juice

3 tablespoons Extra Virgin Olive Oil

1 tablespoon (heaping) I like a lot Dijon Mustard

grated Parmesan cheese (fresh is always best)

1/2 teaspoon Worcestershire sauce

First, I chop garlic then add anchovies to the processor, and mix together. Then add lemon juice, mustard, Worcestershire sauce, and egg yolk. I mix all together, and then slowly add olive oil in, mix together and taste for salt, because the anchovies and mustard give it a lot of salt and kick. You can always add more salt, but you can’t take it away. Add pepper.

For the Salad:

Pour dressing on about two heads of romaine. I’ve stretched it to 3 and I know they sell 3 heads in a bag–it’s a bit skimpy, but doable. Mix together and right before serving, add cheese; or let everyone do their own with a hand grater!

I buy Organic Romaine heads (3 in a package). I prefer organic.

6 responses to “The basics: salad dressing- Mustard Vinaigrette and Caesar

  1. This salad dressing sounds delicious! I can’t wait to try it.

  2. cookie…u r the best cook ever!!! i’ve always been a fan of your fare as is my family…remember brandons night before camp dinner selection!!!!

  3. Hi Cand….this is pretty much the same as my c
    Caesar dressing….you didn’t give the portion of mustard to use. I use 3 Tbsps.

  4. Reblogged this on Cooking with Candi and commented:

    Monday re-blog and I am reblogging 2 of my favorite salad dressings. If you never made my mustard vinaigrette then you must try it, and my Caesar is a winner as well. It’s time for salads so stop buying bottled dressings and make your own with healthy fresh ingredients. They will keep in fridge for about 2 weeks. Very easy and very good, poured over any salad.

  5. Hi Candi 🙂 Can you substitute with other vinegars for this vinaigrette? I’ve never bought or used champagne vinegar (though I am open to it of course, but I have other vinegars on hand at the moment). Sharon

  6. Hi Candi 🙂 Can you substitute with other vinegars for this vinaigrette? I’ve never bought or used champagne vinegar (though I am open to it of course, but I have other vinegars on hand at the moment). Sharon

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