As suggested by some of the reviews, I reduced the garlic and added a tbs of mayo. I omitted the bread crumbs. The dressing is ok, but it is certainly not a caesar dressing. I would call it something else. I will probably not try this one again.

This was good, but the flavor was not quite balanced. I added a small spoonful of mayo (an easy egg sub for body) and a couple dashes of fish sauce (for the flavor note of anchovy without the work) and it was better with those additions. I do like the nuanced flavor of anchovy in ceasar dressing.

Delicious

I like the flavor of the dressing. It wasn't what I was looking for and 6 cloves of garlic made it little strong. Of course, mine could have been too large/too strong etc. I had to play around with it to hide the strong garlic taste. I would advise starting off with one or two cloves of garic and working up. Also, there is no measurement for the olive oil so I had to guess as to what was enough.

I thought this recipe seemed a bit strange at first, but man, am I glad I tried it! It is very good, and veg-heads as well as meat eaters can enjoy it. I made my own croutons, as many store brands use partially hydrogenated oils in them, so it was even more healthy. Great salad!

This dressing didn't taste anything like Caesar dressing. We were all disappointed.

For those who say this recipe is too oily... its simple, use less oil. I'm italian, I don't measure anyway. This is an excellent recipe for quick dressing without the use of anchovies.

I just made this and it does indeed turn out creamy without adding mayo or egg. I crushed about 6 cloves garlic, but started with 3 for a doubled recipe. After taste test I added three more cloves to about 1 cup olive oil, 2 T grey poupon, juice of 1 juicy lemon. By drizzling in a very thin stream when adding the olive oil to the blender, I got a nice creamy dressing. Also didn't have Worchestershire sauce so I used Maggi seasoning. Also added about 12 med sized crushed croutons which really enhanced the whole thing. Very Good!

This was good, but the taste was missing something. Maybe the egg and anchovy. I am pregnant, so I cant eat a dressing that calls for raw egg (Normally if I know the eggs are fresh and make it myself so I know they are handled properly this isn't a problem. Come on people, does anyone really know someone who has gotten sick from eating a touch of raw cookie dough or cake batter?) so I tried this one. I love garlic, but decided to cut it in half since my husband doesn't. It still smelled very garlicky, but didn't taste like a ton of garlic. It was however, pretty lemony. Be sure to use fresh lemon juice from an actual lemon, not bottled! I added a touch of S & P as well. Next time I'll add anchovy paste.

I tried this salad for the 1st time for a novelty party. My friends LOVED it! It was requested again for a brunch and people were mad when it ran out! Now everytime we have a get together, this salad is my ticket to get in the door!

use 1/2 a fresh lemon what a difference. the mayo has to be cut back to 1/4 cup and use the oil in the anchovies no one can beat this salad not even any restaurant

Based on other reviews, I cut the oil back to 1/4 c + 1T. I prepared the dressing in my food processor to get a good emulsification, and added a touch of anchovy paste because at our house, it isn't Caesar salad if there's no hint of anchovy.Thank for sharing!

Pretty tasty! Thanks!

Very good salad. Served with whole leaf Romaine lettuce, topped with fresh ground pepper and grated Parmesan.

Too much GARLIC

Yes, do reduce the garlic, unless you LOVE garlic. I used 3 cloves and think cutting it down to 2 would even be fine. Followed everything else. Do add the olive oil SLOWLY and it will become creamy. Thanks for great sald and recipe!

Overall, fairly good. Way too much garlic though - it burned everyones mouths! I made it again only using 3 cloves and it was still garlicky but not quite so overpowering!