Caesar Salad Dressing Recipe
User Reviews
5
-
Prep Time
10 mins
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Total Time
10 mins
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Servings
12
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Calories
60 kcal
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Course
Condiments
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Cuisine
American
Caesar Salad Dressing Recipe
Description
The Caesar Salad Dressing uses anchovy fillets and garlic processed with egg yolk, lemon juice, Worcestershire sauce, and Dijon mustard to provide foundational umami and acidity. Blending in olive and vegetable oils thickens the dressing into a creamy emulsion. Grated Parmesan cheese adds a salty, nutty flavor, with salt, pepper, and extra lemon juice fine-tuning the profile.
When combined with chopped romaine lettuce, croutons, and shaved Parmesan, this dressing coats the leaves evenly for a balanced salad offering contrasting crunchy and tender textures. The dressing’s vinegar and anchovy components provide sharpness and depth typical of Caesar salads.
This dressing is prepared in a blender or food processor and stored refrigerated until serving. It should be used to dress the salad shortly before serving to maintain texture and freshness.
Ingredients
- 3 anchovy fillet
- 1 tbsp garlic minced
- 1/2 tsp Worcestershire sauce
- 1 egg yolk
- 2 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 cup olive oil
- 1/2 cup vegetable oil
- 1/4 cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- 2 cup croutons
- 3 romaine lettuce leaves separated and chopped, hearts
- 1/4 cup Parmesan Cheese shaved
Instructions
- In a blender or food processor, add drained anchovy fillets, garlic, egg yolk, lemon juice, Worcestershire and mustard.
- Pulse until liquified.
- Leave running and slowly add olive oil and then vegetable oil through the liquid feed.
- This should produce a thick dressing.
- Add in grated Parmesan and pulse to blend.
- Add salt, pepper, and additional lemon juice to taste.
- Refrigerate until ready to use.
- Place the lettuce in a large bowl.
- Drizzle with desired amount of dressing and toss until well coated.
- Sprinkle top with shaved Parmesan, croutons and black pepper.
Notes
- Use fresh lemon juice for the best acidity and brightness in the dressing.
- Refrigerate the dressing and use within a few days to ensure freshness and food safety due to the raw egg yolk.
- Toss lettuce with dressing just before serving to keep greens crisp.
- Anchovy fillets contribute essential umami and should not be omitted for authentic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Calories | 60kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 38mg | 2% |
| Potassium | 39mg | 1% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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