Caesar Dressing

There’s a lot of Caesar Dressing recipes out there. You can pick from low-fat or fat-free to egg-free and vegan options. I always had a problem with pretty much all of the pre-made dressings you can find in supermarkets: flavor. None of them taste really great and aside from a few restaurants I visit on occasion, the only way to get a decent Caesar dressing on your salad is to make it from scratch.

Here’s the catch: which recipe to use? There’s so many! Unless you have special food requirements, stop looking. This is probably the best recipe out there and not surprising it’s one of the easiest recipes.

Caesar Dressing

the probably simplest and best tasting Caesar dressing out there. Of course it contains anchovies and raw eggs.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Condiment, Salad dressing

Cuisine American

Servings 1 cup

Ingredients

  

• 2 ounces anchovy filets
• 2 cloves garlic
• 3 egg yolks
• 1 tsp lemon juice
• 2 tbs dijon mustard
• 2 tbs lemon juice
• 2 tbs extra virgni olive oil
• 2 tbs grated parmesan
• 1/2 cup vegetable oil
• 1 tsp black pepper
• 5 tbs water optional

Instructions

 

• In a small food processor add all ingredients except the vegetable oil and the water. 
• Blend well until smooth. It should be a smooth white paste.
• On low (if available), drizzle the vegetable oil in. If the resulting dressing is too stiff, add a little water.

Notes

Use immediately. Can be refrigerated for up to 24 hours.