Longhorn Steakhouse Caesar Salad Dressing Recipe
As I think back to my first visit to LongHorn Steakhouse, the flavors from the Caesar salad dressing linger in my mind.
Equipment
- Blender
Ingredients
- 3 Raw Eggs
- 2 tsp Worcestershire Sauce or 2 tsp Anchovy Paste
- 1 tbsp Dijon Mustard
- 3 tbsp Garlic Puree
- 3 tsp Sea Salt and 2 tsp Black Pepper
- 1 cup Extra Virgin Olive Oil
- 2 tsp Red Wine Vinegar
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Fresh Parsley chopped
- Juice of 2 Fresh Lemons
- 1 tbsp Fresh Chopped Chives
- 1/2 tsp Smoked Paprika
Instructions
- Start by gathering all of your ingredients on the counter. Having everything ready makes the process smoother and more enjoyable.
- In a blender, combine the raw eggs, Worcestershire sauce or anchovy paste, Dijon mustard, and garlic puree. Blend them until smooth. You want a nice, creamy look here.
- Sprinkle in the sea salt and black pepper, and pulse to combine.
- Once the oil is well incorporated, hand mix the red wine vinegar and grated Parmesan cheese into the dressing. Blend a little more to combine everything perfectly.
- Squeeze in the fresh lemon juice, add the chopped parsley, chives, and smoked paprika. Mix well until everything is combined.
- Always taste the dressing. Adjust seasoning to your liking. Maybe it needs a pinch more salt or lemon juice?
Notes
- Use Fresh Ingredients: Fresh is always better. It makes a noticeable difference in flavor.
- Experiment with Garlic: If you love garlic, feel free to increase the amount. Raw garlic provides a bold flavor.
- Make Ahead of Time: Allowing the dressing to rest for a couple of hours in the fridge allows the flavors to meld beautifully.
- Serve Chilled: This dressing tastes great cold. Keep it in the refrigerator until you’re ready to serve.
- Try Different Cheeses: Mix up the flavor by trying other cheeses like Pecorino Romano or Asiago.
Nutrition
Calories: 263kcal
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