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- #4785
Creamy Caesar is the way to go. Red Lobster's recipe with mayo, parmesan, and Italian dressing is perfect for a classic mix with romaine and croutons.
serves/makes:
ready in:
over 5 hrs
6 reviews
1 comment
ingredients
3/4 cup bottled Italian salad dressing
1 tablespoon finely grated Parmesan cheese
1 tablespoon sugar
1/3 cup mayonnaise
1 teaspoon anchovy paste or soy sauce
directions
Combine all the ingredients and whisk well to mix. Place in a covered container and refrigerate for 5-6 hours or overnight before using.
Store leftovers in a covered container in the refrigerator for up to 1 week.
recipe tips
Chill the dressing well before serving for the best flavor.
Adjust the consistency with a little water or more mayonnaise, depending on your tastes.
Serve with crisp romaine lettuce and homemade croutons for a classic Caesar salad.
Garnish the salad with extra Parmesan cheese and freshly cracked black pepper.
Try adding a bit of Worcestershire sauce for added flavor.
Try the dressing on different salads or as a dip for vegetables.
For a more pronounced anchovy flavor, omit the anchovy paste and add a minced anchovy fillet.
common recipe questions
Can I use homemade Italian dressing instead of bottled?
Yes, homemade Italian dressing can be used but it may change the flavor from what Red Lobster serves as homemade recipes vary greatly.
What can I substitute for Parmesan cheese?
You can use other hard cheeses like Pecorino Romano or Grana Padano.
Is the sugar necessary in the recipe?
The sugar balances the acidity but can be reduced or omitted if desired.
Can I make this dressing without anchovy paste?
Yes, soy sauce is a good vegetarian substitute, or you can omit it entirely for a milder flavor.
How can I make this dressing lighter?
Use light mayonnaise or a yogurt-based mayonnaise for a healthier version.
Is it possible to use a different type of cheese?
While Parmesan is traditional in Caesar dressing, feel free to experiment with other cheeses.
Can I make this dressing in a blender or food processor?
Yes, blending can help emulsify and smooth out the dressing.
How long does this dressing last in the refrigerator?
It can be stored in an airtight container for up to 1 week.
Can I add other ingredients to this dressing?
Yes, try adding garlic, lemon juice, or Dijon mustard for extra flavor.
nutrition data for red lobster's creamy caesar dressing
72 calories, 7 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments for red lobster's creamy caesar dressing
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Sheila REVIEW:
September 3, 2020Made it, My family loves this recipe! Seems way too easy, but it works. My family (not me) hates anchovies, but didnât detect them. 🤫
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Alex REVIEW:
December 5, 2018From what I remember this is spot on.!!! Used anchovy paste. Canât see how soy sauce would work. Will surly make this again
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Susan REVIEW:
April 6, 2018Good...Give it a try. Very easy
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jmharvp44 REVIEW:
January 19, 2018I substituted fish sauce for the anchovy paste, my opinion delicious!
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magenwhite REVIEW:
September 28, 2017I can't remember the last time I ate at Red Lobster but I did like this dressing when I made it. It's different than you think of for a caesar so I can't speak to how close to Red Lobster's it is. I used a basic Italian dressing (almost a vinaigrette really), fresh Parm, regular mayo, real sugar, and anchovy paste. It was good!
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Guest Foodie August 3, 2017
I question the use of 1 teaspoon anchovy paste. Anything anchovy makes me sick. I love RL Caesar salad and dressing and it doesn't make me sick.
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CDKitchen Staff Reply:
You are welcome to omit the anchovy paste
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Semigourmet REVIEW:
March 18, 2008This is very easy to make. It is pretty tasty also. Not just like a Caesar but very nice for a change. I used Zesty Italian dressing as that is what I had on hand. It worked well. I didn't have anchovie paste either so I used soy sauce, but it did turn out well. Maybe with the anchovie paste it would be better. I will have to try it. and write another review. Unless someone els out there has tried both and can comment?
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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