Carnival cruise line recipe ceasar caressing

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
All times are GMT -4.
The time now is 07:12 PM.
#1
Gulf Shores, Al USA
629 Posts
Joined Jan 2001
Does anyone out there have a recipe for the ceasar dressing on Carnival? I found it online however it's metric and a huge batch? My husband loves this and I want to make it for him. Thanks Angie
#2
Near Orlando but California Dreaming
14,305 Posts
Joined Sep 2002
Just do the conversions and cut it by half or whatever you need to make it a reasonable amount. There are plenty of online metric to Imperial conversion tools.
Expand Signature
Collapse Signature
Past Cruises...
April 2014--Paul Gauguin to French Polynesia
June 2012--Windstar Wind Surf Back-To-Back, Rome to Venice to Athens
October 2011--Disney Dream Bahamas
October 2005--RCCL Mariner Western Caribbean
August 2002--Disney Magic Eastern Caribbean

Three weeks in Europe (two on a ship) with a 20" roll aboard and a tote bag--packing list here.
My all in a 20" wheeled bag for a warm weather cruise packing list here
20" rolling bag packing list for two weeks in a cool/cold climate here.
#3
Harrisburg area
1,508 Posts
Joined Nov 2010
Originally posted by Angiem
Does anyone out there have a recipe for the ceasar dressing on Carnival? I found it online however it's metric and a huge batch? My husband loves this and I want to make it for him. Thanks Angie
It's not always possible to just cut down a recipe by dividing the ingredients by "x"--the scale of the recipe makes a difference. There are typically three kinds of Caesar dressing. The first is the "authentic" kind made with a coddled egg, and it must be made fresh every time. The second is basically like the first but either made without egg or with a pasteurized egg product and is more like a vinaigrette. The third is made using mayonnaise as a base, with flavoring ingredients to make it taste like a Caesar dressing, and it is a creamy dressing.

My suggestion is to take the ingredients you see listed in the recipe you found online and compare them to authentic/traditional recipes or my third suggestion, seeing which it matches best. Then start with a basic recipe and tinker, based on the proportions in the "big" recipe, until you get what you like.

My recipe that I use at home is not at all authentic, but we like it. It starts with approximately 1 cup mayonnaise, 1 tsp. anchovy paste, 2 tsp. Worcestershire sauce, juice of 1 small or 1/2 large lemon, 2 tbsp. red wine vinegar, 2 tbsp. extra virgin olive oil, 1 tsp. Dijon mustard, 1 tablespoon garlic powder (not garlic salt), several grinds of black pepper, and 1/2 to 3/4 cup grated parmesan cheese. Stir all that together and refrigerate overnight before using. This makes enough for several salads--toss the desired amount with chopped or torn Romaine lettuce and garnish with croutons and/or cut up tomatoes as desired. As with all such recipes, you can add more or less of the ingredients to taste, especially the anchovy paste.
Expand Signature
Collapse Signature
Cruising since November 2008,
always on RCI—Adventure, Oasis, Freedom, Allure, Explorer, Vision, Serenade—
as well as an upcoming cruise on Adventure in January 2019
#4
Point Richmond CA
5,354 Posts
Joined Jan 2014
Sorry folks but a genuine Caesar salad has no mayonnaise. The original, created by a hotel chef in Baja CA in the 1920's has only egg, romaine, lemon juice, garlic, Dijon, olive oil, Parmesan cheese and anchovy filets. You may be able to get the recipe by searching the internet for the recipe as recorded by the California Culinary Academy.

If you must have mayo in something called Caesar dressing, look for the recipe used by Frankies' Sputino on Court Street in Brooklyn. It's delicious. But, it is not really Caesar dressing.


Sent from my iPhone using Forums
#5
Baton Rouge, LA
309 Posts
Joined Oct 2006
Isn't mayonnaise made of egg, oil, and vinegar? Adding mayo just kind of cuts down on the list of ingredients, I think.
Expand Signature
Collapse Signature
Happily sailed...
Carnival Fantasy 2007
NCL Spirit 2008
Carnival Fantasy 2009
Carnival Triumph 2010
Carnival Conquest 2012
Carnival Elation 2012
NCL Epic 2013
Carnival Dream 2014
Up next... Celebrity Millennium 2017
#6
Point Richmond CA
5,354 Posts
Joined Jan 2014
There is an order of ingredients (both amounts and timing and method of prep/introduction) that makes the correct ratio of individual items taste far better than mayo. This is why most restaurant table side preparations of Caesar salad is such a pleasure to behold and to taste. Same thing goes for fresh garlic vs garlic powder and anchovy filets vs paste (yuch!!!)


Sent from my iPhone using Forums
#7
Baton Rouge, LA
309 Posts
Joined Oct 2006
Thanks for explaining, you sound like someone who knows their dressing!
Expand Signature
Collapse Signature
Happily sailed...
Carnival Fantasy 2007
NCL Spirit 2008
Carnival Fantasy 2009
Carnival Triumph 2010
Carnival Conquest 2012
Carnival Elation 2012
NCL Epic 2013
Carnival Dream 2014
Up next... Celebrity Millennium 2017
#8
Point Richmond CA
5,354 Posts
Joined Jan 2014
Preparing a fresh Caesar salad is a fun undertaking for a couple wanting an easy dinner. Add some grilled shrimp, crusty sourdough bread and a bottle of good California Chardonnay. Yum.


Sent from my iPhone using Forums
#10
Lexington, Tn USA
7 Posts
Joined Feb 2002
this is from their recipe book: 2 egg yolks, 1 Tbsp lemon juice, 1 Tbsp. white vinegar, 1 tsp. chopped anchovy fillet , 1 tsp. Worcestershire sauce, 1/2 tsp. minced garlic, 1 cup vegetable oil . blend all dressing ingredients except oil. blend on high speed 1 minute.with blender running slowly add oil blend until thickened. chill . on the salad put 1/2 cup grated parmesan cheese along with croutons if desired. you might use the anchovy paste instead of the anchovies.
Expand Signature
Collapse Signature
dhinson