Homemade Caesar Dressing

Chicken Caesar salad with homemade Caesar dressing, croutons and shaved Parmesan on a white plate
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Credit: My own take.

It took me 10 min

My score: 8/10

My wife gave it a 10/10.

Makes about 1 1/3 cups (about 320 ml), enough for 10 salads.

Next time: Nothing, I’d make it the same way.

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One bowl, 10 minutes, and the dressing for my whole Chicken Caesar Salad series.

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Part 1 of my Chicken Caesar Salad series is the dressing. Garlic, lemon, anchovy paste, Dijon, Worcestershire, and fresh Parmesan get stirred into a cup of mayo, all in one bowl in about 10 minutes. It came out rich and creamy, not too garlicky or fishy. My honest rating is 8/10, and my wife gave it a 10/10. Next up is homemade croutons.

Chicken Caesar salad with homemade Caesar dressing, croutons and shaved Parmesan on a white plate

Homemade Caesar Dressing

Creamy Caesar dressing with garlic, lemon, anchovy paste, Dijon, Worcestershire, and fresh Parmesan stirred into mayo. One bowl, no cooking.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 10 salads
Course: Sauce
Cuisine: American
Calories: 180
Ingredients Method Video Notes

Ingredients
  

  • 2 small garlic cloves minced
  • 2 tbsp fresh lemon juice 1 lemon
  • 1 tsp anchovy paste
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 cup (about 50 g) freshly grated Parmigiano-Reggiano
  • 1 cup (about 220 g) mayonnaise
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Method
 

  1. Mince the garlic. Save the extra for the rest of the salad.
  2. Squeeze the lemon juice into a bowl with the garlic.
  3. Add the anchovy paste, Dijon, and Worcestershire. Mix.
  4. Grate in the Parmesan and stir.
  5. Add the mayo, salt, and pepper. Stir until smooth. Taste and adjust.
  6. Chill until the salad is ready. Keeps about a week in the fridge.

Notes

Mince extra garlic and save it for the croutons and the rest of the salad. Keeps about a week in the fridge. Toss about 1/2 cup (120 ml) with 2 large heads of chopped romaine and add more to taste. Makes about 21 tbsp, about 2 tbsp per salad. Calories are an estimate: about 85 per tablespoon.

Tips and swaps

  • Toss about 1/2 cup (120 ml) with 2 large heads of chopped romaine, then add more to taste.
  • In the video the Parmesan goes in before the mayo.
  • Dice extra garlic and save some for the croutons.
  • Keeps about a week in the fridge.

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