My first ever dressing was Pioneer Woman's incredible Buttermilk Ranch dressing, made with fresh herbs and made even better with easy roasted garlic.
Next came the ever so popular Creamy Poppy Seed dressing, which is so easy to make and is waaaay cheaper to make than buying the store brand.
I love an Asian dressing, so I made this Sesame Ginger Soy dressing, a tangy/sweet dressing that is great as a marinade for a chicken salad wrap.
I saw a local chef make this dressing during a lunch time news show. So simple, so easy, I just had to make it.
Yes, it uses anchovies. If you have a strong aversion to fish, you could leave it out. But it wouldn't be an authentic Caesar salad dressing....
Add garlic cloves, egg yolks, Dijon mustard and lemon juice with the anchovies and pulse in a blender till smooth. I started using my Ninja blender, but then transferred to using my Cuisinart immersion blender, as the recipe calls to slowly drizzle the olive oil to create an emulsion. Can't do that with a Ninja blender...
What you will end up is similar to homemade mayonnaise.
If it is too thick for you, you can always thin it out with a little milk.
Add Parmesan cheese, salt and pepper to taste, and you are ready!
There are raw eggs in this dressing. To reduce the slight risk of salmonella or other food-borne illness, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
If you want to make this without the raw egg, substitute 1-2 T. mayonnaise; it will be slightly thicker.
Caesar Salad Dressing
(4x6 recipe download) (full page printable recipe)