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Creamy Easy Caesar Salad Dressing scooped from a glass jar with a wooden spoon, served alongside fresh romaine lettuce, croutons, and Parmesan.

Caesar Salad Dressing Without Mayonnaise

Hand-whisked Caesar dressing with anchovies, Parmesan, lemon, and extra virgin olive oil, served with romaine and croutons.
Recipe Developer-Estefania
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Prep Time 15 minutes
Total Time 15 minutes

Ingredients

For the Caesar dressing

  • 2 pasteurized egg yolks
  • 175 ml extra virgin olive oil
  • 5 anchovy fillets
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 garlic clove minced
  • 2 tablespoons fresh lemon juice
  • 70 g Parmesan cheese finely grated
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

For the Caesar salad

  • 1 head romaine lettuce washed, thoroughly dried, and chopped
  • 100 g croutons
  • 50 g Parmesan cheese shaved

Instructions

  • Finely chop 5 anchovy fillets with 1 garlic clove, minced, then use the side of the knife to work them into a paste.  
  • In a medium bowl, whisk 2 pasteurized egg yolks with 1 tablespoon Dijon mustard until combined. Add 1 tablespoon Worcestershire sauce, 2 tablespoons fresh lemon juice, and the anchovy-garlic paste. Whisk until evenly mixed.  
  • Slowly drizzle in 175 ml extra virgin olive oil while whisking continuously. Keep the stream thin so the oil blends into the yolk mixture as you add it. Continue until all the oil is incorporated and the dressing has thickened.  
  • Stir in 70 g Parmesan cheese, finely grated, ¼ teaspoon salt, and ¼ teaspoon ground black pepper until evenly combined.   
  • Place the prepared romaine lettuce and 100 g croutons in a large salad bowl. Add the dressing and toss until the leaves and croutons are evenly coated.  
  • Finish with 50 g Parmesan cheese, shaved, divide among 4 servings, and serve immediately. 

Notes

Egg choice: Use pasteurized egg yolks because the dressing is not cooked.  
Serving size: The entire dressing batch is used for the salad ingredients listed. The recipe makes four salad servings.  
Make ahead: Refrigerate the dressing promptly in an airtight container and use within 2 days. Store it separately from the lettuce and croutons; assemble the salad just before serving. 

Nutrition

Calories: 618kcal | Carbohydrates: 22g | Protein: 16g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Cholesterol: 121mg | Sodium: 908mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 984IU | Vitamin C: 4mg | Calcium: 405mg | Iron: 2mg
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