Caesar salad dressing

Caesar salad dressing

This is my husband's favorite salad dressing. I perfected the recipe over time to replicate an unforgettable table-side prepared dressing we had enjoyed years ago in a restaurant.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad, Sauce / Dip / Dressing
Cuisine: American
Keyword: anchovies, garlic, gluten-free, lemon juice, mayonnaise
Servings: 12
Author: Veronique Eichler



  • Drain the anchovies and chop them coarsely.
  • With the back of your knife, mash together on your cutting board the anchovies, minced garlic and salt, until you get a nice paste.
  • Place in a medium bowl, add mustard mayonnaise, lemon juice, vinegar, Parmesan, Worcestershire, and pepper. Whisk together until well blended. Taste and adjust seasoning to your taste if needed.
  • Refrigerate until use (it tastes better after it has rested a bit and the flavors have blended together).
  • Will keep a few days in the refrigerator.


If you have time to make your own mayonnaise, it is even better. However, if you are afraid of raw eggs or short on time, I find that Hellman’s olive oil mayonnaise is a pretty good substitution for home-made mayonnaise.
To serve, toss with fresh romaine lettuce, top with croutons (if you like them, I personally skip them…), extra anchovies (I do like these and don’t skip them), and shaved Parmesan.


Calories: 135kcal | Carbohydrates: 1g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 432mg | Potassium: 41mg | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 0.3mg
Heads up: my posts may contain affiliate links! If you buy something through one of those links, you won't pay a penny more but we'll get a small commission, which helps keep the light on. For more details, read our affiliate disclosure. Thanks!

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.