Caesar salad stuck with me after a dinner at a friend's house where even the Caesar salad dressing was made from scratch. One bite, bold, fresh, and perfectly balanced, made me appreciate it in a whole new way.

Recipe

Ever since that first bite, I've stopped buying bottled dressing. Caesar salad dressing is surprisingly easy, and once you make it yourself, there's really no going back.

Anchovies, garlic, lemon, egg yolks, and extra virgin olive oil come together into something bold, glossy, and full of flavour, it feels fancy but is quick to make.

I've tested a few versions, but this one's my go-to. The anchovies melt right in, the garlic gives it that punch, and the Parmesan pulls it all together.

Toss it with crisp romaine and crunchy croutons, and you've got a salad that's not only satisfying on its own but also perfect with grilled chicken.

This Caesar salad dressing stands out for its clean texture and, in addition, its creamy consistency without any shortcuts.

I mash the anchovies and garlic into a paste, whisk in the egg yolks and Dijon, then slowly add lemon juice, Worcestershire, and a thin stream of extra virgin olive oil to get that thick, velvety finish. A final stir of Parmesan, salt, and pepper, and it's ready to go.

I always whisk it by hand, it gives a silkier result than a blender.

Toss it with dry romaine leaves and crunchy croutons, and top with shaved Parmesan. Simple, classic, and so much better than anything from a bottle.

Jump to:

⭐Why You'll Love this Caesar Dressing
🧾Caesar Salad Dressing Ingredients
👩🏻‍🍳How to Make Caesar Salad Dressing
💭Tips for Recipe Success
🍛More Dressing Recipes to Try!
🍛More Appetizer Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love this Caesar Dressing

Big Flavor from Simple Ingredients: Anchovies, garlic, and lemon bring bold, fresh flavor without needing anything fancy.
Crunchy, Fresh, and Satisfying: Crisp romaine and golden croutons hold up beautifully against the creamy dressing.
Creamy without Mayo: The emulsion of egg yolk and extra virgin olive oil creates a rich dressing; furthermore, there are no shortcuts here.
Perfect for Make-Ahead Meals: You can prep the dressing in advance and toss just before serving for easy entertaining.
Feels Like a Restaurant Dish: It's the kind of salad that tastes like something you'd order out but is easy to make at home.

🧾Caesar Salad Dressing Ingredients

Here's what you need to make this Caesar Salad Dressing recipe:

Egg Yolks: I use two egg yolks to give the dressing a thick, velvety texture that coats the lettuce beautifully.
Extra Virgin Olive Oil: This is my go-to for richness. When added slowly, it creates that luxurious, creamy finish.
Anchovies: Just five anchovies go a long way in building depth. I mash them into a paste so they blend right in.
Dijon Mustard: A little mustard helps the dressing emulsify and adds a mild tang that balances the richness.
Worcestershire Sauce: I love the savory background it adds; it rounds out the flavors and ties everything together.
Garlic: One clove is enough to give the dressing a punch without overwhelming it. I finely mince it to keep things smooth.
Fresh Lemon Juice: Freshly squeezed lemon adds brightness and cuts through the oil for a clean finish.
Grated Parmesan: I always use freshly grated Parmesan; it melts into the dressing and adds that signature Caesar flavor.
Salt & Black Pepper: Just a pinch of each enhances everything else. I taste as I go to get the balance right.
Croutons: These add the crunch I look forward to in every bite. I like them golden and crisp.
Romaine Lettuce: It's sturdy and crisp, perfect for holding up to a rich dressing without getting soggy.
Shaved Parmesan: A little flourish at the end; it adds texture and looks great on the plate.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Caesar Salad Dressing

These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. Finely chop the anchovies and garlic until they become a paste.

2. In a medium bowl, whisk the egg yolks and Dijon mustard together until well-mixed.

3. Add the Worcestershire sauce and fresh lemon juice to the mixture. Whisk until completely blended.

4. Add the chopped anchovies and minced garlic to the bowl and mix well.

5. Slowly pour in the extra virgin olive oil while whisking continuously to blend the dressing. It should thicken as you add the oil.

6. Stir in the freshly grated Parmesan cheese and mix until well combined. Add salt and black pepper to taste, then stir to combine.

7. Wash and dry the romaine lettuce, then tear it into bite-sized pieces, place them in a large salad bowl, and add croutons.

8. Drizzle the Caesar dressing over the salad. Toss to evenly coat the lettuce and croutons. Sprinkle shaved Parmesan cheese on top of the salad.

💭Tips for Recipe Success

Adjust the Anchovy Flavor: If you're not a fan of anchovies, try using a bit less or swapping them for capers. Both add the umami kick without overpowering the dressing.

Consistency is Key: If your dressing seems too thick, add a tiny bit of water or more lemon juice to loosen it up. Adjust gradually so you don't overdo it.

Make it Creamy Without Eggs: For a vegan version, you can replace the egg yolks with a bit of silken tofu or cashew cream, creating a creamy, plant-based alternative.

Make-Ahead Option: This dressing actually improves after sitting for a few hours, so if you can, make it ahead and let the flavors meld in the fridge before using it.

Serve with Variety: Don't just limit this dressing to Caesar salad! Try drizzling it over roasted vegetables, grilled chicken, or even as a dip for your favorite veggies.

Storage: You can keep any leftover dressing in the fridge in an airtight container for up to a day. Just let it sit at room temperature for 10 minutes and give it a whisk before using it again.