I am a die hard, to the core Caesar salad fan! Whenever I see a Caesar salad on the menu of any restaurant I have to try it. But before I order I ask the server if the dressing is homemade. I can’t and will not tolerate that bottled dressing crap! Loaded with preservatives, salt and fat! Triple yuck! Actually, I feel all salads should have their own homemade created dressings. It’s about quality after all and wouldn’t you want to make your salad proud! LOL!
A classic Caesar salad dressing is prepared with egg yolks, fresh garlic, parmesan cheese, dijon mustard, olive oil and lemon. Creamy and very delicious. My “Ultimate” Roasted Garlic Caesar Vinaigrette is also creamy and very, very delicious because it’s loaded with plenty nutty asiago cheese, extra-virgin olive oil, fresh lemon, lemon zest, dijon mustard and an anchovy or two. You can leave the anchovies out if you wish, however I wouldn’t. They are blended so well into the dressing you’ll barely know that they are there and the flavor enhances the dressings evolvement. Trust me this vinaigrette may be light in it’s ingredients but it’s loaded with great flavor. Just like the classic.
Since I tend to create some recipes on the lighter side, I substituted the egg yolk with egg whites and substituted the garlic with roasted garlic. Since the garlic is roasted, I use plenty of it. It gives a lightly smokey and sweeter tasted to this light but flavorful dressing. It’s also not as pungent in flavor as the raw garlic would be. So don’t be shy, but generous with the roasted garlic. This vinaigrette is soooooo good you’ll find yourself kissing the cook with confidence after it’s made.


The Vinaigrette

  • 6 roasted garlic cloves
  • ¼ cup egg whites
  • 2 anchovy fillets
  • 2 Tbs. fresh lemon juice
  • 1 tsp lemon zest
  • ¾ tsp Dijon mustard
  • tsp Worcestershire
  • ½ cup “really good” EVO (extra virgin olive oil)
  • 4 Tbs. finely grated Asiago cheese
  • Kosher salt
  • Fresh cracked black pepper

The Roasted Garlic Cloves

  • 1 head garlic separated and skin off
  • olive oil


  • Pre heat the oven to 400. Separate the garlic cloves on a baking sheet. Drizzle with a little olive oil and bake for 15-25 minutes paying close attention to the baking process as you don’t want the garlic to burn. You want to achieve a soft garlic pod and lightly golden brown in color.
  • Using a small food processor, add the garlic, anchovy, dijon, Worcestershire and egg whites. Pulse on high for 20 seconds to get the ingredients blended well.
  • With the machine going, stream in the EVO until fully emulsified.
  • Stop the machine, remove the lid and add the lemon juice and Asiago. Blend well for 20 more seconds. Salt and pepper to taste.
  • Toss the salad with the vinaigrette and top with additional Asiago cheese, croutons and lemon zest.
  • Enjoy!