Putting it together is muscle memory at this point, so I feel like it’s quick and cheating, particularly without use of the egg (and for that version these days, I use just an egg yolk, leave out the mayo, increase the oil to ~1/2 c., and do the whole thing with the immersion blender, in the style of Serious Eats).
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Go-to around here is a fig balsamic vinaigrette. Sometimes a lemon-grette.
No anchovies?
What’s that?
OMG, of course! Must be brain fart week in my house 
I smash up the anchovies together with the garlic & mustard before adding the egg, then the lemon juice, then the oil & parm last.
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A popular acronym in our WFD thread:
The
Proverbial
Shit
Ton
Of
Garlic (or whatever else you’re using a shit-ton of 
)
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This is my go to Caesar salad dressing recipe:
Yup, that’s the one I make, but I don’t use an immersion blender —just a whisk.
Immersion blender makes quick work of it…but it comes out thick like a mayo or aoli.
The recipe just works though.
I agree. The flavors are on point for what I expect from a Caesar dressing.
The only salad dressing I make is a blue cheese/Ranch hybrid.
2 c. sour cream
1/2 c. mayo (scant). I prefer Duke’s
1 packet (or less to taste) Ranch “dip” mix
Couple splashes of Worcestershire
And plenty of Good blue/bleu cheese. Crumbled. We like a lot.
Thick, rich and full of flavor.
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I make a similar one using Mrs. Dash Onion and Herb seasoning where you have the ranch powder. Love blue cheese!
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Yes, blue cheese makes a superb addition to most any dressing. I crumble it over the salad and add my vinaigrette and toss. Sometimes we make what is indecorously called a garbage salad, any or all of: leaves, onion, tomato, carrot, celery, bell pepper, avocado, diced hard boiled egg, crumbled bacon, artichoke bottoms, hearts of palm, salad olives, and, always, blue cheese and vinaigrette.
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