The world needs is another Caesar salad dressing recipe, right? Since I appreciate a good one-stop-shopping experience, I figure a modern Italian food blog must have a authentic dressing for Caesar salad somewhere on the site.
And 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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It’s creamy and so easy like most of my homemade salad dressing recipes are and it doesn’t have any raw egg in it so you can quiet anyone’s worries in that regard. And it’s especially yummy spread on a grilled chicken ciabatta sandwich or my Italian take on a BLT.
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Yes, it has anchovy
Recipe testing notes…
Truth time: 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. we started with no anchovy in the dressing, however, my team and I found it lacking. And after a few sequential tests, we agreed that a generous amount of anchovy paste adds a necessary brininess.
For the anchovy, I purchased a 1.6 oz tube of anchovy paste in the Italian section of my local grocery store. It’s enough to make at least 2 batches of dressing and avoids having to mince up canned anchovies (not my favorite thing…maybe it’s yours).
Make a Caesar salad dressing without 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). It has the perfect amount of flavor and tang and I love the big wedge from Costco. There is always at least one 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 egg)
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Ingredients
- ½ cup 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 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 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 parmesan cheese
- Add the seasonings. Taste and adjust as needed.½ teaspoon kosher salt, ½ teaspoon ground black pepper
