Caesar Salad Dressing Recipe
Our Caesar salad dressing recipe is easy to make using simple ingredients. It's creamy, tangy, and full of bold garlic-Parmesan flavor.
Ingredients
- ¾ cup mayonnaise
- ¼ cup olive oil
- 1 ½ tablespoons garlic minced
- 1 ½ teaspoons anchovy paste or whole anchovies mashed
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup Romano cheese or Parmesan cheese
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Add the mayonnaise, garlic, anchovy paste, lemon juice, dijon mustard, Worcestershire sauce, Romano cheese, sea salt, and black pepper to a large mixing bowl or container.
- Use an immersion blender or whisk to mix the ingredients.
- Continue to blend the creamy mixture and slowly pour the olive oil into the container while continuing to mix.
- For best results, allow it to rest for 30 minutes in the refrigerator.
Video
Notes
Recipe Variations
- No-Anchovy Version: Use a teaspoon of Worcestershire sauce for similar umami depth.
- Avocado Caesar: Blend in ½ avocado for a creamy, green twist.
- Greek Caesar: Add crumbled feta and a splash of red wine vinegar.
- Spicy Caesar: Stir in a pinch of cayenne or hot sauce for a kick
- Smoky Caesar: Blend in a touch of smoked sea salt or roasted garlic for a deeper, smoky edge.
- Truffle Caesar: Add a few drops of truffle oil for a luxurious upgrade.
- For a more authentic flavor, use a mortar and pestle or small food processor to mash the anchovies and garlic into a paste for the smoothest texture.
- For a lighter version, substitute half the mayo with Greek yogurt.
- Add Worcestershire sauce for deeper flavor and a hint of smokiness.
- No Anchovy Version: Skip the anchovies and add a little fish sauce for a mild umami flavor.
- Upscale Version: Finish with a drizzle of white anchovy oil or aged Parmigiano Reggiano for restaurant-quality flair.
- Grilled chicken - the smoky char plays perfectly with the dressing's bold flavor.
- Steak or shrimp - it adds a rich, savory counterpoint.
- Roasted vegetables - drizzle over asparagus, Brussels sprouts, or potatoes.
- Pasta salads - toss with penne or rotini for a Mediterranean twist.
- Wraps and sandwiches - use instead of mayo for a zesty kick.
- Grilled romaine hearts topped with shaved Parmigiano and lemon zest for that charred, smoky edge.
- Seared tuna or salmon, where the umami depth of anchovy meets the buttery richness of fish.
- Crispy roasted fingerling potatoes, tossed warm so the dressing melts into every crevice.
- Crostini with prosciutto and arugula, lightly drizzled over them, for a gourmet appetizer.
- Savory grain bowls with farro, chickpeas, and shaved fennel. It brings creamy balance to earthy flavors.
- A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness beautifully.
- Try a Vermentino from Sardinia or a Gavi from Piedmont. The bright acidity with a clean finish complements the salty tang of the cheese and anchovy.
Nutrition
Calories: 295kcalCarbohydrates: 2gProtein: 2gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 17mgSodium: 518mgPotassium: 42mgFiber: 0.2gSugar: 0.4gVitamin A: 40IUVitamin C: 2mgCalcium: 57mgIron: 0.4mg
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