This homemade Caesar Dressing is so good, you may never use store-bought again.
The iconic Caesar salad is a steakhouse staple. I remember the very first time I had it, at a fancy dinner celebrating my parents’ anniversary. I was probably eleven or twelve and just discovering my love of cooking. When I watched the waiter (called a Captain at this upscale establishment) prepare the salad table-side, I was mesmerized. I’d never seen anything like that before—the raw egg, garlic, and anchovy whisked together in the bottom of a wooden bowl, then tossed with the lettuce to create this creamy concoction. That first bite was a revelation. And Caesar salad, with its delicious dressing, remains my favorite to this day.
The history of Caesar dressing remains a matter of debate. However, most historians agree that Italian immigrant Caesar Cardini was the first to invent it in his restaurant in Tijuana, Mexico. According to Caesar’s daughter, Rose Cardini, her father invented Caesar salad on July 4, 1924. His restaurant was packed with American customers (fleeing Prohibition). Running low on ingredients but not wanting to disappoint his clientele, Caesar made the salad using what he had: lettuce, olive oil, raw egg, croutons, Parmesan cheese, and Worcestershire sauce. There’s also a story that credits Caesar dressing to Caesar’s brother Alex, who seems to have been the first to add anchovies to the recipe.
Regardless of who exactly invented Caesar dressing, most people love its distinctive flavor. And you will love how easy it is to make at home. Seven ingredients (plus salt and pepper) and two simple steps will deliver that classic Caesar taste—a bold and fragrant mix of garlic, anchovy paste, lemon, Dijon mustard, Worcestershire sauce, and Parmesan cheese. Instead of raw egg, once a main ingredient, we’re using mayonnaise. This simple swap gives the dressing its creamy texture that perfectly coats every bite of crisp romaine.
What is anchovy paste?
Sold in a tube, anchovy paste is a salty, savory, and umami-rich ingredient. It’s made from mashed anchovies, salt, and olive oil; some versions also include things like vinegar and spices. We know there are folks out there who don’t really like these tiny, salt-cured fish: for example, when it comes to pizza, you’re either Team Anchovy or you’re not! But what’s great about anchovy paste, particularly in this Caesar dressing, is that the small amount we’re using brings a profound depth of delicious flavor—and it’s not fishy at all.
How do I store leftovers?
Caesar dressing can be stored in an airtight container in the refrigerator for up to 1 week. However, you’ll need to give it a quick stir before using, as the dressing separates after sitting for a while.
Serving suggestions
Not to state the obvious, but one of the best things to do with Caesar dressing is to make a Caesar salad! Toss some crunchy romaine lettuce with Caesar dressing, add shaved Parmesan cheese, and then homemade croutons—I recommend making them from Sourdough Bread. If you want to up your salad game, drizzle Caesar dressing over this Grilled Romaine Salad. Another perfect venue for this dressing is a chicken Caesar—either in salad form or in a wrap. All you have to do is make your Caesar salad with this dressing, and then add sliced or cubed chicken. I’ve done this with Juicy Baked Chicken Breast and Blackened Chicken, and both were really delicious!
Caesar Dressing
Ingredients
- 2 small garlic cloves minced
- 3/4 teaspoon anchovy paste plus more to taste
- Juice of 1 lemon
- 1 1/4 teaspoons Dijon mustard
- 3/4 teaspoon Worcestershire sauce
- 1 cup mayonnaise
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- In a medium bowl, whisk together the minced garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
- Add the mayonnaise and Parmesan cheese. Whisk until smooth. Season with salt and pepper. Taste and adjust as needed. Serve immediately over your favorite salad or refrigerate in an airtight container for up to one week.
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