Caesar Salad Dressing Recipe
Published May 28, 2020. This post may contain affiliate links. Please read my disclosure policy.
This extra creamy traditional Caesar salad dressing recipe comes together in minutes and will go perfect on your Caesar salad.
I always eat a nice big salad a few times a week. It could be a Watermelon Feta with Steak, or a Green Goddess doesn’t matter just as long as we are getting our greens!
Caesar Salad Dressing Ingredients
There are few ingredients in a classic Caesar dressing and is very easy to make, especially if you have a food processor. Here are the items needed to make this:
- Anchovies: These small slender salt-cured fish are a staple in a classic recipe.
- Garlic: I usually like an extra clove to help bring about more garlic flavor. You can scale up or down as you see fit.
- Eggs: It’s important to buy pasteurized eggs so that you will feel better about eating raw eggs in this recipe. Rest assured the salt and lemon juice will also aid in cooking the egg.
- Lemon Juice: Freshly squeezed lemon juice will add some clean acid to this as well as help curing and essentially cooking the eggs.
- Olive Oil: I like to use regular olive oil instead of extra virgin so that it does not overtake the flavor of it.
- Parmesan Cheese: This will help add some natural salt as well as provide creaminess and body to the dressing.
How to Make It
Follow these simple steps in making this delicious dressing:
Pulse some anchovies and garlic cloves together in a food processor 20-30 times to roughly mince the ingredients.
Next, add in some pasteurized eggs and lemon juice and processes at high speed until mixed and smooth.
Slowly drizzle in olive oil while processing on high speed until it becomes thick and creamy.
Finish by adding in some parmesan cheese, more lemon juice and salt, and process on low speed until combined.
Do I Have to Use Anchovies?
While it is incredibly classic, you do not have to use anchovies in this recipe. You will lose that unique Caesar dressing flavor if you decided to discard but you can make it without them.
Can I Make It Without Raw Eggs?
If you do not want to use eggs in this recipe, simply swap out the eggs for 1/3 cup of mayonnaise. Follow the instructions as is even with this substitution.
Make-Ahead and Storage
Make-Ahead: You can make this dressing up to 3 days ahead of time, just keep covered and cool in the refrigerator until it is ready to use.
How to Store: Keep covered in the refrigerator for up to 5 days.
chef notes + tips
- If you are mixing by hand be sure to add in 1 ½ teaspoons of Dijon mustard to help the dressing emulsify.
- This recipe can also be made in a blender.
- If you do not want to use eggs in this recipe, simply swap out the eggs for 1/3 cup of mayonnaise.
- You do not have to use anchovies in this recipe if you do not like them.
Amazing Salad Recipes
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Caesar Salad Dressing Recipe
Ingredients
- 6-8 anchovies
- 2 garlic cloves
- 2 pasteurized eggs
- Juice of 1 large lemon
- 1 cup olive oil
- ½ cup grated parmesan cheese
- sea salt
Instructions
- Add the anchovies and garlic to a food processor and pulse 20-30 times until the ingredients are finely chopped.
- Next, add in the eggs and ½ of the lemon juice and process on high for 20 seconds until completely mixed together and smooth.
- While processing at high speed, slowly drizzle in the oil until it becomes thick and creamy.
- Finish by adding in the cheese, remaining ½ lemon juice, and salt, and process on low speed until combined.
- Refrigerate until ready to use.
Notes
- Make-Ahead: You can make this dressing up to 3 days ahead of time, just keep covered and cool in the refrigerator until it is ready to use.
- How to Store: Keep covered in the refrigerator for up to 5 days.
- If you are mixing by hand be sure to add in 1 ½ teaspoons of Dijon mustard to help the dressing emulsify.
- This recipe can also be made in a blender.
- If you do not want to use eggs in this recipe, simply swap out the eggs for 1/3 cup of mayonnaise.
- You do not have to use anchovies in this recipe if you do not like them.
OH MY GOODNESS — I used to love our family recipe for Caesar Salad that dates back a few generations, until I tried YOUR recipe, Chef. You bring such a wonderful & fresh blend of flavors! Thanks for the tip to use mayo instead of egg, if necessary. Thanks for all of your recipes! You are the absolute BEST!!!!
Thank you so kindly!!
Billy
Thank you for the recipe. I’ve never used a whole egg in my dressing. Why do you do it?
emulsification, fat, flavor
Can’t find pasteurized eggs anywhere so at the Chef’s response I used mayonnaise. Turned out great!
Perfect!
Billy
I just made this, ahead of time, for tonight’s dinner. It’s delicious. Going to serve it with grilled salmon.
Hey Billy. Do you use “light” olive oil? I find most recipes that want EVOO specifically say that. Thanks!
I use just virgin olive oil, I will specify evoo when I use it.
This dressing was easy and so good!
Can I use egg beater? How much.
Also anchovy past. How much.
Thank you
You cannot use egg beater. Start with 1 tsp anchovy and add more as you want more flavor.
I love Cesar salad with grilled chicken on top now I will make this. Thank you for your recipe. Angie
I don’t have anchovies at the moment, but could I substitute anchovy paste of which I seem to have several tubes?
yes
Thank you so much for sharing!