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.
I made this tonight as we are having a bit of a heatwave here. Just lovely. Many thanks!
this is the best.
thanks for giving it a shot!!
Dear Chef Parisi,
I’m so excited and happy to have the ability to use your recipes from this app!
This is so satisfying to be able to prepare meals that allow me to feel confident with your wonderful recipes.
Thank you!
Niki Foertsch
I am making this salad again for tonight’s dinner! The dressing is fabulous and I will be making it often! Thanks Chef Billy!
excellent! many thanks!
Sooo good! I’ll be making this regularly from now on.
excellent!
I’ve made this 2x and it is fabulous! Love it !
Here in Canada though, the can of anchovies are in a 50g can and about 4-5 to a can of Millionnaires flat fillets of anchovies from Spain. How many should I use? I used the whole can but I am thinking it’s too much this time.
What are your thoughts?
I believe I specify how many anchovies to use in the recipe.
I keep a tube of anchovy paste in the fridge. That way I don’t have to open a can of something I will only use two of and throw the rest out.
O-M-G! I love this stuff, it is absolutely the best.
so good!!
Thanks again! One more question about nutriant count. May I assume it is based on a two-tablespoon serving? (I hope so, I can’t resist eating some from the spoon before mixing into salad!)
rough;y
Love