Caesar Salad Dressing

VEGETARIAN

QUICK

NO COOK

TOPPING

DAIRY-FREE

SAVORYCREAMY

Adapted from Leah Colins on July 7, 2024

Prep:

5 minutes

Active:

7 minutes

Total:

12 minutes

Cover image for Caesar Salad Dressing recipe

Ingredients

Serves/makes 6

1 large egg yolk

1 tablespoon (15ml) juice from 1 lemon

2 oil-packed anchovy fillets, or more to taste, up to 6 fillets (see note)

1 teaspoon (5ml) Worcestershire sauce (see note)

2 medium cloves garlic, minced (about 2 teaspoons)

1/2 ounce Parmesan cheese, finely grated (15g; about 1/4 cup)

1/3 cup (80ml) canola oil

1/4 cup (60ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

Instructions

1.
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender, or in the bottom of the mini chopper attachment of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl.
2.
Whisking constantly, slowly drizzle in 1/4 cup extra-virgin olive oil. Season to taste generously with salt and pepper. Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days.

POULTRY

QUICKSANDWICH

STOVETOP

DINNER

COMFORT

40 MINUTES

Chicken Caesar Wraps

POULTRY

SALADQUICK

GRILLING

DINNER

COMFORT

1 HOUR , 5 MINUTES

Grilled Caesar Salad

Misc.

Notes

I'd definitely trying this with 4-6 anchovies