Caesar Salad Dressing

Why use store-bought dressing when you can make it better at home?

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Prep Time 15

Total Time 15

Course Salad

Cuisine American, Mexican

Servings people

Calories 73 kcal

Equipment

wire whisk
medium glass bowl
cutting board
large flat-sided kitchen knife

Ingredients

6 anchovy fillets packed in oil - drained
1 clove garlic - on the small side
½ tsp kosher salt
¼ tsp black pepper - freshly ground
2 large egg yolks
2 tbsp lemon juice - freshly squeezed
1 tsp Dijon mustard
2 tbsp olive oil - extra virgin
½ cup vegetable oil
3 tbsp Parmesan cheese - finely grated

Instructions

Add anchovies fillets, minced garlic, and salt to your cutting board.
Chop the anchovies, garlic, and salt together to make a paste.
Add the anchovy paste to a glass bowl. Whisk in the egg yolks, lemon juice, and Dijon mustard.
Adding drop by drop to start, gradually whisk in the olive oil, then the vegetable oil.
Whisk until the dressing is thick and glossy. Whisk in the Parmesan cheese. Season with more salt, pepper, and lemon juice if desired.

Notes

I like to split hearts of Romain in half, add a generous helping of Caesar Salad dressing, and top with shaved parmesan cheese, a couple turns of a black pepper grinder, and a pinch of salt. It makes for a beautiful presentation, that cuts with a fork and steak knife, so it works perfectly as an accompaniment for char-grilled ribeye steak.

Nutrition