Stan loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right. I’ve included the addition of Greek yogurt for a healthier version. This Caesar Dressing is super simple to whip up. Just add all your ingredients to a bowl and whisk or add to a blender and blend until smooth and creamy.Mayo or Greek yogurt: Unlike authentic Caesar dressings which are made with olive oil and thickened with raw eggs, this one has a mayonnaise base, which means you don’t have to worry if you’re squeamish about raw eggs. However, you can absolutely substitute Greek yogurt in place of mayo and eggs yolks. This adds creaminess as well as some protein and vitamins. You can also use low-fat or non-fat Greek yogurt.anchovy paste- For our salads, we don’t do anchovies because Stan is allergic to anchovies. However, I’ve included them in the recipe. You can use anchovy fillets or anchovy paste whichever is easier for you especially if you’re squeamish about anchovy fillets (just hold your nose and add it in; the dressing needs every last bit to taste like the real deal). Anchovies are located in your grocery store near the tuna. This Caesar Dressing It’s still absolutely yummy without them because we’re amping up the umami by adding Worcestershire sauce!Capers– Can’t do the anchovies? You can use capers instead, still not quite the same flavor but it will work. Start with 2 tablespoons of capers and a splash of Worcestershire Sauce. Add more to taste. If you need a vegan/vegetarian substitute for anchovies, capers would be a good option. They’re similar to anchovy paste in that they’re soft and oily and have a salty and umami flavor. Parmesan cheese – it’s important to use imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.” In a pinch, use what you have on hand – I try not to be too ‘intense’ about this because cheese from Italy can be extremely expensive. If you’re going to use ‘Parm’, just be sure to use freshly grated! So, while thinking, “What’s for dinner?” Make it this combination of savory, creamy, tangy, and crunchy ingredients, The Classic Caesar Salad!
Course 30-minute meals, Dinner, Lunch, Salad, Side Dish
Cuisine American, Italian
2small garlic cloves, minced
1tspanchovy paste or whole anchovies (you can substitute with capers)
2tbspfreshly squeezed lemon juice, from one lemon
1 teaspoon dijon mustard
1-2tspWorcestershire sauce, adds that savory, umami flavor and a bit of saltiness.
1/2 to 1cupmayonnaise, best quality such as Hellmann's Real or your preferred or can substitute fat plain Greek yogurt low-fat or non-fat Greek yogurt
1/2cupfreshly grated Parmigiano-Reggiano or Parmesan Cheese
1/4tspsalt, to taste
1/2 tspfreshly ground black pepper, to taste
1tablespoon olive oil or oil of choice, optional
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
Image: small ramekins of all Caesar Dressing ingredients for ease of preparation.Add the mayonnaise or Greek yogurt, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. If there is an ingredient you don’t care for or your diet preference, just omit and add what you’d substitute. Just enjoy!
Alternatively, add all ingredients to a high powered blender or food processor. Blend until smooth and creamy. Taste and add additional salt and pepper if needed.
Storage Tips: Pour dressing in 8 ounce mason jars with fitted lid. The dressing will keep well in the fridge for about a week. Shake or mix gently before serving.To Freeze. Unfortunately, the ingredients in this recipe don’t lend themselves well to freezing and thawing. Therefore, I don’t recommend freezing this dressing.
How to Serve – This dressing can be enjoyed in a variety of different ways. Here are some ideas:
As a salad dressing. For a main course Caesar, try pairing this Caesar Dressing with Chicken Caesar Salad, Caesar Wraps, Potato Salads or Pasta salads. As a dip – Serve this dressing as a dip with fresh veggies or zucchini or parsnip fries! On a wrap – Make a chicken or veggie caesar wrap with this dressing.As a Marinade. Let chicken or pant based proteins marinade in this homemade dressing, so it becomes incredibly tender and moist. You could also add some over the top of baked salmon in foil!
This healthy-ish Caesar dressing is gluten-free. If you’re looking for a vegan, vegetarian or dairy-free Caesar dressing, feel free to use this recipe as a base and swap in ingredients that suit your personal dietary preferences. Substitute your favorite non-dairy yogurt in place of Greek yogurt.Opt for vegan parmesan cheese or nutritional yeast instead of the real thing.Use one of my suggested anchovy alternatives (capers, okives or vegan worchestershire sauce).
To Make A Caesar Salad
For the Caesar Salad:Lettuce: romaine is the classic lettuce in Caesar salad. Its long leaves are refreshingly crisp, sturdy and won’t wilt as quickly under Caesar dressing. However, feel free to try other greens such as baby kale, butterleaf, arugula or iceberg lettuce. Add your lettuce, freshly grated parmesan cheese and Caesar Salad Dressing to a large bowl. Then toss until the salad is fully coated and sprinkle cracked black pepper over the top.If using chicken, either toss in chicken slices, or plate salad and top with chicken.Wait right before serving to add your croutons. Stays crunching longer.
If you’re new to anchovy fillets or anchovy paste, it’s salty, briny, and full of delicious umami flavor. If used in small amounts like in Caesar dressing, it shouldn’t taste overwhelmingly fishy, but rather add depth and flavor. However, if you’re sensitive to the taste, start with a small amount and adjust with salt as needed.
Where to find Anchovy Paste:This ingredient can be found near canned tuna in the supermarket!