Mike found a copycat recipe for Outback's Caesar salad dressing yesterday and requested that for last night's dinner. After a trip to the grocery store (no, I do not keep anchovy fillets on hand) and an hour or so assembling the ingredients in the blender, the dressing was ready for consumption. I was skeptical about how everything would come together, but the end result looked and smelled a lot like it was supposed to, and Mike said it tasted fantastic, so I guess my worries were unfounded.
Warning: this recipe makes a fuckton of dressing, so, unless you're anticipating hosting a plague of salad-eating locusts in the near future, be prepared to store quite a bit of it.
Outback's Caesar dressing:
3 cups olive oil
6 large eggs
1/3 cup red wine vinegar
2 1/2 cups freshly grated Parmesan cheese
1/4 cup fresh parsley
1/2 cup chopped garlic
2 tablespoons Worcestershire sauce
2 tablespoons freshly squeezed lemon juice
salt, pepper, dry mustard, and anchovy fillets to taste (I added two chopped-up fillets, a couple dashes each of salt and pepper, and approx. 1/4 tsp of dry mustard)
*combine all ingredients in a blender
*blend on low for 20 seconds to incorporate oil
*blend on high for 20 more seconds to mix thoroughly
*place in covered container and refrigerate
