Caesar Salad Dressing (Two Ways!)
Our favorite traditional Caesar salad dressing recipe, including an alternative (raw egg free) recipe prepared with store-bought mayonnaise, that comes together in minutes. Toss this creamy, classic dressing with your favorite salad greens or use as a spread or dip! Storage Tips: Caesar dressing, particularly when made with raw egg yolks, is best when prepared just before serving. If you’re planning ahead, it can hold up for 1-2 days in an airtight container in the fridge. Allow to sit at room temperature for 20 minutes, then stir well before using.
Ingredients
Traditional Caesar Salad Dressing:
- 2-3 anchovy fillets packed in olive oil drained
- 2 medium garlic cloves
- kosher salt
- 3 large egg yolks local or pasture-raised
- 2 teaspoons Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ⅓ cup (80 mL) avocado or vegetable oil
- 1 tablespoon (15 mL) fresh lemon juice
- ⅓ - ½ cup finely grated parmigiano-reggiano cheese
- ½ teaspoon freshly ground black pepper plus more to taste
Mayonnaise Caesar Salad Dressing:
- 2-3 anchovy fillets packed in olive oil drained
- 2 medium garlic cloves
- ½ cup avocado oil or regular high-quality mayonnaise
- kosher salt
- 2 teaspoons Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 2 teaspoons fresh lemon juice or more to taste
- ⅓ - ½ cup finely grated parmigiano-reggiano cheese
- ½ teaspoon freshly ground black pepper
Instructions
Traditional Caesar Salad Dressing:
- Place the drained anchovy fillets and garlic cloves on a cutting board. Sprinkle lightly with kosher salt. Finely chop together, using the side of a knife to mash into a paste.
- Place the egg yolks in a medium mixing bowl. Add the anchovy-garlic paste to the bowl, along with the Dijon mustard and Worcestershire sauce. Whisk together.
- Slowly pour in the oil (in small droplets at first, gradually increasing to a very fine steam), whisking continuously with your other hand, until thick and emulsified.
- Stir in the lemon juice, finely grated parmigiano-reggiano cheese, and freshly ground black pepper. Season to taste.
Mayonnaise Caesar Salad Dressing:
- Place the drained anchovy fillets and garlic cloves on a cutting board. Sprinkle lightly with kosher salt. Finely chop together, using the side of a knife to mash into a paste.
- Place the mayonnaise in a medium mixing bowl. Add the anchovy-garlic paste to the bowl, along with the Dijon mustard and Worcestershire sauce. Whisk together.
- Stir in the lemon juice, finely grated parmigiano-reggiano cheese, and freshly ground black pepper. Season to taste.
Ingredient Substitution Tips:
- If you don't have anchovies on hand, substitute with a splash (roughly one teaspoon) of high-quality fish sauce as an easy substitute. I recommend using the brand Red Boat.
- If you choose to go with the mayonnaise version, I strongly recommend using a high-quality mayonnaise or an avocado oil mayonnaise. I’ve had success with both Chosen Foods or Sir Kensington.
Serving: 4Serving, Calories: 258kcal, Carbohydrates: 2g, Protein: 6g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 153mg, Sodium: 175mg, Potassium: 47mg, Fiber: 1g, Sugar: 1g, Vitamin A: 263IU, Vitamin C: 2mg, Calcium: 124mg, Iron: 1mg