Caesar Dressing

Caesar Dressing

Garlicky, anchovy-rich dressing whisked together for a tangy, savory finish.

Total 10 min Makes 16 oz Calories 190/serving

Dietary

Pescatarian, Keto, Nut free, Halal

Allergens

Fish, Eggs, Dairy

This classic Caesar dressing balances briny anchovies, sharp garlic, and nutty parmesan with a bright lemon tang. Whisked by hand or blended smooth, it clings well to crisp romaine and croutons, making it a staple for a quick weeknight salad or a dinner party starter.

Ingredients

  • 4 anchovy fillets, minced
  • 3 cloves garlic, minced
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon black pepper, freshly ground
  • salt, to taste

Method

  1. In a medium bowl, whisk together the minced anchovy fillets, garlic, egg yolks, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.

  2. While whisking constantly, drizzle in the olive oil a few drops at a time at first, then in a thin steady stream, until the dressing thickens and emulsifies.

  3. Whisk in the grated parmesan cheese and black pepper until fully incorporated.

  4. Season with salt to taste, then transfer to a jar or airtight container.

  5. Chill in the refrigerator for at least 30 minutes to let the flavors meld before serving.

Rate this recipe

★ 4.8 (1)

Caesar Dressing

This classic Caesar dressing balances briny anchovies, sharp garlic, and nutty parmesan with a bright lemon tang. Whisked by hand or blended smooth, it clings well to crisp romaine and croutons, making it a staple for a quick weeknight salad or a dinner party starter.

10 min 16 oz 190 cal

Ingredients

  • 4 anchovy fillets, minced
  • 3 cloves garlic, minced
  • 2 egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup olive oil
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon black pepper, freshly ground
  • salt, to taste

Method

  1. 1

    In a medium bowl, whisk together the minced anchovy fillets, garlic, egg yolks, lemon juice, Dijon mustard, and Worcestershire sauce until smooth.

  2. 2

    While whisking constantly, drizzle in the olive oil a few drops at a time at first, then in a thin steady stream, until the dressing thickens and emulsifies.

  3. 3

    Whisk in the grated parmesan cheese and black pepper until fully incorporated.

  4. 4

    Season with salt to taste, then transfer to a jar or airtight container.

  5. 5

    Chill in the refrigerator for at least 30 minutes to let the flavors meld before serving.