This is the Best Caesar Salad Dressing Recipe! Easy to make at-home in under five minutes and tastes as good as restaurants!
Y’all know how much I love a big salad for dinner. I’m big into having lots of proteins and greens together. I also know that they key to a delicious, craveable salad is the dressing. This Caesar Dressing is very easy to make at home in just five minutes.
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The Best Caesar Salad Dressing Recipe
Homemade salad dressings are so much better than store bought and the reason is because they use fresh ingredients and aren’t pasteurized, which makes them shelf stable for year or months, and kills all the flavor. If you want to eat more veggies, I think the best hack is making dressings and dips! Plus, the fat in the dressings helps your body absorb the vitamins in the vegetables really making the most of your meal.
I’ve been perfecting this recipe for months now and there are few non-negotiables when making this Caesar Dressing:
- Yes, you must use anchovies. They really add a unique, salty, umami flavor that you cannot achieve any other way. I like to use anchovy paste which comes in a tube and is easy to use.
- Freshly grated parmesan is definitely the way to go. I use this zester to make quick work of the grating.
- Use a freshly squeezed lemon for the best flavor.
- This is my favorite dijon mustard and I use it for lots of my dressings and it’s great on sandwiches too.
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The Best Caesar Salad Dressing Recipe
Ingredients
- 1 cup mayo I prefer full fat Hellman's
- 1/2 cup fresh grated parmesan I use 24 month
- 2 tbsp fresh lemon juice from about one small lemon
- 2 cloves garlic minced, pressed or grated
- 1 tsp anchovy paste yes, you must use it. do not skip!
- 1 tsp strong dijon mustard I like Edmond Fallot and Pommery brands
- 1 tsp Worcestershire sauce I use Lea & Perrins
- 1/4 tsp kosher salt reduce by half if using table salt
- 1/4 tsp black pepper freshly ground if possible
Instructions
- Whisk everything together until smooth and creamy. Taste and add more salt or pepper if needed. Store in an airtight jar in the fridge for up to a week.
Notes
Nutrition
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