I’m reposting this recipe because so many people ask me for it.
I fell in love with Carrabba’s Caesar salad the first time I tried it. Luckily, the owners of the restaurant published a cookbook with the recipe:
Ciao Y’All by Damian Mandola and Johnny Carrabba
Here’s another Carrabba’s Cookbook–paperback. or in ebook form: Carrabba’s Italian Grill: Recipes from Around Our Family Table
If you want the exact recipe, I’d advise you to get the book. I tried the recipe, but even with perfection, I had to have my own additions/subtractions, tweaking here and there until the dressing I made was distinctly my own. That said, I certainly do recommended the recipe in the cookbook!
One other note: I keep getting questions by people who want to make caesar dressing without anchovies–try anchovy paste and/or worcestershire sauce as a substitute, but keep in mind anchovy is the heart of caesar salad dressing.
Here’s my version of Caesar Salad Dressing:
Open and drain 1 can (2 oz) of anchovies.
Drain the water and oil from the anchovies.
Mince 4 medium or 2 large cloves of garlic and put in bottom of blender with 2 tablespoons of olive oil
Blend on low speed (you won’t get much blending at this stage).
Add to blender:
1 scant tablespoons capers (optional)
8-10 anchovies (1 can) –or 1 1/2 tablespoons anchovy paste
Blend on low speed until completely mixed.
1 and 1/2 tsp dry mustard
2 tsp sugar
Blend again on low speed.
3 egg yolks with a little of the egg whites (or two very large egg yolks)
Blend on low speed until everything is creamy and well-mixed.
After everything has mixed well, continue blending on slowest speed and drizzle slowly into the blender:
1 1/4 cups olive oil–more or less. Stop adding when it becomes too thick for the blender. (I substitute in Walnut Oil because I have dry eye and Walnut Oil is highest in Omega 3 oils.)
Adding it slowly allows the mixture to “cream.”
When everything is well blended:
Add 8-9 tablespoons red wine vinegar
juice from 1/2 medium lemon
Add 1/2 to 3/4 cup grated (not packed) romano or asiago cheese and blend again.
For the salad, tear romaine lettuce and slice fresh mushrooms. Toss. Use about 2 tablespoons of the salad dressing per salad serving. Serve with extra romano, parmesan or asiago cheese on top!
If you like zany, fictional adventures that involve food, mysteries and potential romance, you might like the novel:
You will definitely want to check out:
One Good Eclair
And of course, you might want to just buy yourself a gift card to Carrabba’s and eat the salad dressing there because their bread is totally awesome as well (just about everything is. Pizza. Chicken marsala. Pasta. Yum!)
Some alternate spellings for search engines: Carabas, Carrabas, Carraba, Carabbas, cesaer, ceasar, cesare, cesear