Many varitations exist for Caesar dressing.
Caesar salad, along with Caesar dressing, is said to have been invented on the 4th of July in 1924 during a busy weekend at the restaurant of Caesar Cardini, who was short on supplies and created the concoction with what he had on hand. Although there are slight variations from the original recipe, the basic ingredients remain the same.
Oil
The most common element in all variations of recipes is oil -- almost always olive oil. The exact amount varies, but it typically is in a higher quantities than other ingredients. If you don't have olive oil on hand, use vegetable oil -- but the dressing will likely lose some of the savory taste.
Worcestershire Sauce and Anchovies
Cardini's original recipe is said to have used Worcestershire sauce, however it's very common to see anchovies used in Caesar dressing. If you opt for anchovies, use either anchovy paste or purchase flat anchovies and mince them to make the amount needed.
Raw or Coddled Eggs
Some Caesar dressing recipes call for raw eggs, but there's a slight risk of salmonella bacteria. Although the pH level of most dressings is considered acidic enough to kill bacteria, many chefs use coddled or pasteurized eggs. Coddle an egg by bringing a pot of water to a fast boil, placing the egg in the boiling water and letting it cook for roughly 45 seconds before removing. Many chefs say coddled eggs make for a creamier dressing.
Other ingredients
Garlic, salt and Parmesan cheese are used in small amounts in most . Fresh crushed garlic, often in olive oil, wine vinegar and the freshly squeezed juice of a lemon or lime, are also all traditional ingredients. Vary your recipe by adding capers, Romano cheese or even a bit of Dijon mustard.
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