Name: Caleco's Caesar Salad Dressing (Copycat)
Cuisine: Italian
Ingredients: ½ cup plus 3 Tbsp. vegetable oil; 2-½ Tbsp. red wine vinegar; 10 small anchovies (¾ oz); ⅓ of a medium or large onion, roughly chopped; 2 ribs celery, roughly chopped — but what I do is cut off about 4″ from the tops INCLUDING all of the celery leaves which is where the greatest amount of flavor is! Then I cut up 2 of the tiny, mild yellow-colored center stalks and their leaves . . . so good!; 4 tsp mayonnaise; 2 tsp. mustard; ¼ cup pasteurized liquid eggs; ¼ cup freshly grated parmesan cheese (my addition); 1 tsp. garlic powder; ⅔ tsp. Accent; 1 tsp. oregano flakes (not ground) (my addition); ½ tsp. ground black pepper; ½ tsp. salt; ⅓ tsp. paprika

Ingredients

Units Scale

1/2 cup plus 3 tbsp. vegetable oil
2–1/2 Tbsp. red wine vinegar
10 small anchovies (3/4 oz)
1/3 of a medium or large onion, roughly chopped
2 ribs celery, roughly chopped — but what I do is cut off about 4” from the tops INCLUDING all of the celery leaves which is where the greatest amount of flavor is! Then I cut up 2 of the tiny, mild yellow-colored center stalks and their leaves . . . so good!
4 tsp mayonnaise
2 tsp. mustard
1/4 cup pasteurized liquid eggs
1/4 cup freshly grated parmesan cheese (my addition)
1 tsp. garlic powder
2/3 tsp. Accent
1 tsp. oregano flakes (not ground) (my addition)
1/2 tsp. ground black pepper
1/2 tsp. salt
1/3 tsp. paprika

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Instructions

In a blender, combine all ingredients and process for 3 – 4 minutes, until the dressing is smooth and creamy.
Refrigerate until time to serve. Either toss the salads in one big salad bowl, or pass the dressing around to individually dress each guest’s salad.