Caesar Salad Dressing
Homemade Caesar salad dressing is creamy, smooth, and packed with savory goodness. This umami-loaded sauce is so much better than the store-bought version. Parmesan cheese and a hint of sweetness make it a must-have sauce. And using mayo means no raw eggs are required.
I have always loved Caesar salad. And when I decided to lessen my bottled store-bought dressing purchases, this one was the first I made from scratch. It was so worth the numerous attempts to finally perfect my own version.
We avoided using raw eggs by going straight for the mayo. A few seasonings and the traditional anchovies (you can’t taste them, but they add a lot of flavor), and you have a refrigerator staple that will last you a week or two.
History of Caesar Salad
I grew up believing that Caesar salad was named after the infamous Roman Emperor Julius Caesar. You too? Well, it actually gets its name from an Italian immigrant restaurateur, Caesar Cardini. More proof that necesity is the mother of invention, as he came up with this recipe for his restaurant in Mexico when he was running short on supplies. Simplicity reigns supreme, again.
How to Make Caesar Salad Dressing (and the Salad)
- Mix all the ingredients, and chill overnight so the flavors can meld. Chop Romaine lettuce into bite-sized chunks, and put it in a large serving bowl. Or grill your lettuce for a more rustic salad.
- Top it with croutons and Parmesan cheese, then drizzle it with the dressing and toss it to coat. Sprinkle with additional shredded Parmesan cheese and black pepper if desired.
Recipe Tips and Twists
- People have started grilling the Romaine lettuce for an intriguing twist. Just cut the head in half lengthwise, grill it cut-side down for a minute or two, flip it, and grill for another minute. It’s not enough to completely wilt it, but it warms it up and caramelizes the edges.
- Bacon makes everything better. That’s why Wendy’s sprinkles their salads with a few bacon bits.
- Turn this into a main meal salad with grilled chicken, shrimp, or salmon.
Make-Ahead and Storage Instructions
This uber-flavorful homemade Caesar dressing should last for a week or more when stored in an airtight container in the fridge. Leftover dressing makes a tasty marinade for chicken and fish, and a dressing for roasted vegetables. It also dresses up a pasta salad in style.
What Pairs With Caesar Salad
This refreshingly light salad goes great with parmesan-crusted tilapia, garlic bread, and French onion soup. It also makes a nice side for a steak dinner with mashed potatoes for special occasions. Add some homemade bread rolls for a restaurant-quality meal without the restaurant price tag.
More Versatile Salad Dressings to Love
- Blue Cheese Dressing
- Ranch Dressing
- Coleslaw Dressing
- Lemon Poppy Seed Dressing
- Thousand Island Dressing
This blog post was originally published in July 2019 and has been updated with additional tips and beautiful photos.
Caesar Salad Dressing
Ingredients
- 3 oil-packed anchovies, drained and chopped (about 1 tablespoon)
- 2 cloves garlic, minced
- ½ teaspoon (2g) kosher salt (or more to taste)
- ¼ cup (60g) sour cream
- ½ cup (112g) mayonnaise
- 2 tablespoons (30ml) fresh lemon juice
- 1 teaspoon (5g) Worcestershire sauce
- 1 teaspoon (5g) Dijon mustard
- 2 tablespoons (30ml) olive oil
- ¼ cup (30g) finely grated Parmesan
- ¼ teaspoon (1g) black pepper
- 2 teaspoons (8g) sugar (optional)
Instructions
- In a medium bowl, whisk the anchovy, garlic, salt, sour cream, mayonnaise, lemon juice, Worcestershire, Dijon mustard, olive oil, Parmesan, and pepper. Whisk continuously until fully combined. Taste, add sugar if desired, and adjust seasonings to your liking.
- Chop up Romaine lettuce, top with parmesan cheese and croutons, and drizzle the salad dressing over the salad. Enjoy.
Tips & Notes:
- You can also blend all the ingredients in a blender or food processor for a smooth texture.
- Freshly grated Parmesan is so much better on this salad. But if you only have a pre-grated jar of Parmesan, use what you have.
- Please remember that the nutritional information is a rough estimate and can vary greatly based on the ingredients used in the recipe.
This dressing is absolutely wonderful. The anchovies add just the right touch.
Love this dressing I put it on chicken seafood tomatoes and I hate too say this I eat it out the jar. This is the best Caesar dressing I’ve had. I no longer order this salad when I eat out because I can no longer eat the dressing. Thank you for the recipe.
I eat this out of the jar too shhh …! I am thrilled you love this dressing. Thank you for the feedback, Kathy.
Love caesar salad and this was a winner!
Just made this tonight and it was delicious…..will make again and again.
Yaaay! So glad you like it. It’s one of my top favorite, too.
I love Caesar salad and this dressing looks good. Couple of things. 1) Caesar was a performer and Caesar salads were first made on a cart brought to your table. He started them in Tijuana. Another great contribution to North America from Mexico! 2) raw eggs are not the issue they once were. processes have changed and salmonella is rare now in eggs. I make a lighter dressing with raw egg (no sour cream or mayo) that is great. 3) instead of chopping the anchovy, i have a tube of anchovy paste always in my fridge. and I love anchovies so they go in the salad! but, this looks great as are all Imma’s recipes!