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Caesar Salad Dressing Recipe
This creamy, garlic-based Caesar Salad Dressing Recipe is your shortcut to a classic, homemade delight—tangy lemon meets salty Parmesan and anchovy for a healthy, easy twist on a timeless favorite.
Whether you’re tossing crisp romaine for a midsummer barbecue or elevating a weeknight plate, this dressing steals the show. Inspired by my first trip to Little Italy back in ’92, I still remember that punch of garlic, the briny whisper of anchovy, and the way a drizzle transformed every leaf into something festive yet simple. Fast-forward thirty-plus years, and I’m still stirring up batches in my sunny Florida kitchen for family dinners, potlucks, or an impromptu Tuesday night salad that just feels special. You know what? Scratch the store-bought stuff—this recipe’s healthier, creamier, and so satisfying you’ll wonder why you ever settled.
Why You’ll Love This Caesar Salad Dressing Recipe
• Ready in under 10 minutes—no oven, no fuss.
• Classic, creamy texture thanks to Greek yogurt or mayonnaise.
• Anchovy paste adds umami depth without a fishy punch.
• Bright lemon juice gives a zesty lift that feels light and fresh.
• Parmesan cheese injects savory richness—just like an Italian trattoria.
• Made from pantry staples you probably already have.
• Customizable: make it dairy-free, vegan, or extra garlicky.
• Healthier than many bottled dressings—about 80 calories per tablespoon vs. 150.
• Perfect match for grilled chicken, crunchy kale, or even roasted veggies.
Ingredients for the Caesar Salad Dressing Recipe
• 1 large egg yolk, at room temperature (for thickness—and yes, it’s safe if ultra-fresh)
• 1 teaspoon Dijon mustard (adds stability and tang)
• 1 teaspoon Worcestershire sauce (or a dash of soy sauce for umami)
• 2 anchovy fillets or 1½ teaspoons anchovy paste (substitute capers for a milder twist)
• 2–3 garlic cloves, finely minced (use a microplane for silky smoothness)
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• ½ cup extra-virgin olive oil (plus a splash more if you like it looser)
• ¼ cup mayonnaise or whole-milk Greek yogurt (Fage or Chobani for extra creaminess)
• ¼ cup finely grated Parmesan cheese (Kraft or fresh-grated for best melt-in taste)
• Salt and freshly ground black pepper, to taste
Tips:
• Choose a firm-yolked egg at room temperature to blend more easily.
• If you’re nervous about raw egg, use a pasteurized variety from the grocery.
• Look for anchovy paste tubes in the olive-oil aisle—much less fuss than fillets.
• Lemon tip: roll it on the counter to get more juice out.
Directions for Your Caesar Salad Dressing Recipe
1. In a medium bowl, whisk together the egg yolk, Dijon mustard, and Worcestershire sauce until smooth and pale. This base gives you a luscious, stable emulsion.
2. Add the anchovy paste (or chopped fillets) and minced garlic. Whisk firmly until the bits of fish and garlic almost disappear—no big chunks, please.
3. Slowly drizzle in the olive oil, whisking constantly. You’re building that signature creamy texture—think of it like coaxing silk from threads. If you want it extra thick, slow down the pour.
4. Stir in the lemon juice, mayonnaise (or yogurt), and grated Parmesan. You’ll hear a faint “shh” as the ingredients combine—music to a salad lover’s ears.
5. Taste, then season with salt and pepper. Remember: Parmesan and anchovy bring saltiness, so go easy. A pinch at a time is all you need.
6. For best flavor, refrigerate at least 30 minutes. This resting time lets garlic mellow and umami notes bloom—trust me, it’s worth the wait.
Servings & Timing
Makes about ¾ cup dressing (enough for a large bowl of Caesar Salad serving 4–6).
Prep Time: 10 minutes
Chill Time: 30 minutes (or up to 2 days ahead—flavors deepen!)
Total Time: about 40 minutes
Variations
• Vegan Style: Swap Greek yogurt and egg for blended cashews and a teaspoon of soy sauce.
• Spicy Kick: Add a pinch of red pepper flakes or a squirt of Sriracha.
• Lighter Version: Use all yogurt instead of mayo and olive oil.
• Avocado Cream: Blend in half an avocado for a silky twist.
• Herb Infusion: Stir in chopped fresh tarragon or chives for a garden-fresh note.
• Smoky Caesar: Replace half the olive oil with avocado oil and add a drop of liquid smoke.
Storage & Reheating
• Refrigerate in an airtight jar for up to 4 days—shake or stir before each use.
• Not freezer-friendly (texture can separate), but the fridge keeps it fresh.
• Make-ahead is a dream: prep 1–2 days in advance, then let flavors mingle.
Notes
• I once skipped anchovies to please a picky nephew—big mistake. Anchovies truly define a classic Caesar.
• For a smoother sauce, pulse everything in a small blender or food processor.
• If dressing seems too thick after chilling, whisk in a teaspoon of water or lemon juice.
• To boost nutrition, toss in a handful of kale or spinach—hello, Green Caesar!
• On a hot day, use ice-cold lemon juice for a refreshing chill factor.
FAQs
Q: Can I use bottled lemon juice?
A: Fresh is best for brightness, but in a pinch, bottled works—just start with 2 tablespoons and adjust to taste.
Q: Is the raw egg safe?
A: If you choose a pasteurized egg or buy from a trusted source, yes. You can also omit and add 2 tablespoons more mayo or yogurt.
Q: How do I make it dairy-free?
A: Skip Parmesan; blend in nutritional yeast for cheesy notes and use a vegan mayo.
Q: My dressing split—help!
A: Whisk in a teaspoon of cold water or another yolk to re-emulsify.
Q: Can I double the recipe?
A: Absolutely—just maintain the slow-pour oil technique for a stable emulsion.
Q: What pairs best with this dressing?
A: Grilled shrimp, roasted beets, crispy romaine, even potato salad gets a lift!
Q: Can I make it garlic-free?
A: Use garlic powder or omit entirely, then add extra lemon and Parmesan for balance.
Conclusion
There you have it—a classic, creamy Caesar Salad Dressing Recipe that’s easy, healthy, and irresistibly flavorful. Whether you’re feeding a crowd or jazzing up a solo plate, this homemade dressing brings restaurant-style charm to your kitchen. Give it a whirl, then leave a comment to let me know how you personalized it—happy tossing!
Caesar Salad Dressing Recipe
Ingredients
- 1 large egg yolk at room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons anchovy paste
- 2-3 cloves garlic finely minced
- 3 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/4 cup mayonnaise or whole-milk Greek yogurt
- 1/4 cup finely grated Parmesan cheese
- salt and freshly ground black pepper to taste
Instructions
- Whisk egg yolk, Dijon mustard, and Worcestershire sauce until smooth and pale.
- Whisk in anchovy paste, minced garlic, then slowly drizzle in olive oil while whisking.
- Stir in lemon juice, mayonnaise or yogurt, and Parmesan cheese. Season with salt and pepper.
- Refrigerate for at least 30 minutes for flavors to meld.
