I have tons of homemade dips and dressings and this Caesar salad dressing might rank as one of the richest and the easiest. You don’t need raw egg or a cutting board full of minced anchovies either.
It’s especially yummy drizzled over a Caesar salad with crispy panko-breaded salmon
or my Italian take on a BLT.
I’d much rather see you take 5 minutes to mix this one up than to have to figure out what to do with half used bottles of salad dressing in your fridge.
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Yes, it has anchovy
Recipe testing notes…
I set out to make this Caesar salad dressing without anchovy because it is one more thing to buy and not everyone has it on hand. During the first recipe testing phase. I had no anchovy in the dressing and immediately my team and I found it lacking. After a few sequential tests, we universally agreed that a generous amount of anchovy paste adds a necessary brininess.
For the anchovy, I found that one 1.6 oz tube of anchovy paste (in the Italian section of my grocery store) is enough to make at least 2 batches of dressing.
Skip the anchovy and I think you’ll agree that it doesn’t have the same finished pop of flavor.
Cheese component
For the cheese, I typically rely on Romano. Likely because of my Southern Italian upbringing (it was the cheese typically used by my mom and grandmas). Romano cheese has the perfect amount of flavor and tang and the big wedge from Costco is always in my fridge.
Of course, Parmigiano-Reggiano is always on the approved cheese list so have at it.
Real quick…yield notes
This recipe yields a scant 1-1/2 cups of Caesar salad dressing or enough to generously make a large salad for 8-10.
Steps to make a creamy, not too thick Caesar dressing
Favorite way to store thicker salad dressings
I like being able to spoon out dressing from a round container as opposed to trying to pour it out from a salad dressing bottle. Plus, a square container has too many edges for the dressing to cling to.
Condiment containers. I have a set of these Figmint condiment containers from Target
Wide mouth Mason jar. These short Mason jars from Italy are my favorite. They not only look good; they’re wide enough to get a spoon in to scoop out the dressing.
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Authentic Caesar Dressing (no raw egg)
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Ingredients
- ½ cup good quality mayonnaise, I use Dukes or Hellman;s; not low fat or reduced
- 2 Tablespoons olive oil
- ¼ cup red wine vinegar
- 1 ½ teaspoon Worcestershire sauce
- 2 teaspoons anchovy paste, available in a tube
- 1 ½ Tablespoon minced garlic, from 2 cloves
- ⅓ cup grated Parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Mix the mayonnaise and oil together. Whisk in the red wine vinegar and worcestershire.½ cup good quality mayonnaise, 2 Tablespoons olive oil, ¼ cup red wine vinegar, 1 ½ teaspoon Worcestershire sauce
- Stir in the anchovy paste and garlic. Once mixed, stir in the parmesan cheese.2 teaspoons anchovy paste, 1 ½ Tablespoon minced garlic, ⅓ cup grated Parmesan cheese
- Add the seasonings. Taste and adjust as needed.½ teaspoon kosher salt, ½ teaspoon ground black pepper
Great recipe!
Thank you so much! Just hit the spot with the deep garlic flavor
and pop of the wonderful anchovy paste and red wine vinegar~
Perfect dinner for a summer evening!
So so happy you liked the Caesar dressing Lauren! Thank you for taking the time to let me know 😊