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Creamy Caesar Salad Dressing

I strongly believe a well-made Ceasar salad is one of the best dishes anyone could ever eat. I am personally obsessed with this creamy, salty, and umami tasting salad.

For centuries there’s been a battle regarding the ingredients that compose a Caesar dressing. Some recipes call for Worchester sauce instead of anchovies, some use eggs and others don’t. But, for me, the anchovies are what give the dressing that salty and tangy flavor while the egg yolks are what brings the emulsion all together.

My recipe is very simple, I use a blender to make it extra creamy, but if you like it oilier and loosen use a whisk instead. I also add a ton of anchovy, a whole can to be exact. I find it to be just the perfect amount but, feel free to use less if you prefer a more subtle taste. Trust me, once you make this dressing you will not be buying store-bought ever again.

Prep time: 10min - Cook time: 10min - Total time: 20min Serves: 6ppl or 3/4 cup dressing


10 anchovy fillets packed in oil (entire 2oz can)

1 teaspoon anchovy fillets oil

3 tablespoons olive oil

1/2 cup vegetable oil

1 small garlic clove

2 large egg yolks

2 tablespoons fresh lemon juice

3/4 teaspoon Dijon mustard

5 tablespoons grated Parmesan

Freshly ground black pepper

Croutons, for serving

3 romaine hearts, chopped

Kosher salt


  • Chop together anchovy fillets, garlic, and a pinch of salt.

  • In a blender place the anchovy fillets, garlic, egg yolks, lemon juice, anchovy fillet oil and mustard. Give it a quick pulse, 3-5 seconds.

  • Adding a tablespoon at a time blend in olive oil, then vegetable oil; until dressing is thick and glossy. Whisk in Parmesan cheese. Season with salt and pepper.

  • Reserve or serve tossing in romaine lettuce, topped with croutons, parmesan cheese, and freshly ground pepper.


-Making your own croutons gives it an extra kick. To make them you just need to toast some torn apart bread tossed in olive oil, salt, and pepper. But store-bought is fine as well.

-If you don’t have a blender you can use a food processor or an immersion blender.

-To make your salad fancier, grill the romaine lettuce. Half the hearts, toss them in olive oil and grill for 3 minutes on each side.


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