Now, I won’t be before you long, but I just HAD to make sure this recipe was up on the blog before somebody accused me of not loving my readers. This caesar salad dressing gets right to the point and combines all the classic caesar dressing ingredients into a thick, creamy, cheesy salad dressing that is great for more than just caesar salads. Let’s get into what you’ll need to make it.

Your grocery list

Produce

• Lemon
• Fresh garlic

Pantry or Canned items

• Mayonnaise
• Anchovies or anchovy paste
• Dijon mustard
• Kosher salt
• Black pepper

Dairy or Deli

• Parmesan cheese

Equipment/tools you’ll need

• Cheese grater
• Mixing bowl
• Cutting board and knifel
• Whisk
• Airtight container or jar (for storage)

What’s the origin of caesar salads and the dressing?

FUN FACT: The salad and dressing were invented in Tijuana, Mexico, in the 1920s by an Italian-American restauranteur named Caesar Cardini. Legend has it that he created the salad on the fly when he ran out of ingredients during a busy weekend.

How else can I use caesar salad dressing?

Caesar salad dressing can be used in a variety of ways beyond just salads. It makes a great dip for vegetable platters and chicken tenders. It can be used as a marinade for grilled meats or even as a sandwich spread. Make chicken salad with caesar dressing instead of plain mayonnaise.

How long will homemade caesar salad dressing keep?

It will keep for up to two weeks in the refrigerator. Be sure to store it in an airtight container and give it a good shake before using, as the ingredients may separate over time.

Caesar Salad Dressing

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Course: Salad

Keyword: caesar salad

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 8 servings

Calories: 6%

Author: Lena B.

Cost: $5

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Equipment

• Measuring cups/spoons
• Mixing bowl
• Whisk
• Airtight container for storage

Ingredients 

1x2x3x

• ▢ ½ cup mayonnaise
• ▢ 2 tablespoons lemon juice, fresh-squeezed
• ▢ 2 cloves garlic, minced
• ▢ 1 teaspoon Dijon mustard
• ▢ 2 anchovy fillets, or 2 teaspoons of anchovy paste
• ▢ ¼ cup Parmesan cheese, fresh-grated
• ▢ Salt and pepper to taste

Instructions

• In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, Dijon mustard, anchovy fillets or paste (if using), and grated Parmesan cheese until well combined.
• Season with salt and pepper to taste. Set aside to use immediately on a salad or store in a jar in the refrigerator.

Notes

• Makes about 1 cup or 8 2-tablespoon servings
• Easy to scale up to have some salad dressing left over to store. Just multiple each quantity by 2, 3, etc.
• I prefer a very thick Caesar dressing, but more lemon juice or a little bit of water to thin it out.

Nutrition

Calories: 111kcal (6%) | Carbohydrates: 1g | Protein: 2g (4%) | Fat: 11g (17%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 9mg (3%) | Sodium: 147mg (6%) | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 35IU (1%) | Vitamin C: 2mg (2%) | Calcium: 42mg (4%) | Iron: 0.1mg (1%)

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