Caesar Salad Dressing

January 27th, 2014

Caesar salad dressing

My close friend Chris has a secret recipe for Caesar salad. I mean top secret. It took about 6 years to coax it out of him. And it was worth it! So when he finally broke down and gave up his secrets, my husband wrote it all down. Maybe less “wrote” and more “scrawled”. Truth is, neither one of us can read much of what he wrote. I’ve pieced it together, made it a few different ways and have really liked each version: some more tangy or garlicy or creamy. My version is somewhat different from Chris’s, though both are excellent (maybe we should have a taste off?). Whenever he makes it, I am always the one standing in the kitchen after dinner, more or less licking the bowl! Here is my version of Chris’s Secret Caesar Salad Dressing.


3 cloves garlic, sliced
2 teaspoons Dijon mustard
2 teaspoons Worcester sauce
2 tablespoons white balsamic vinegar (or white wine vinegar)
¼ cup fresh lemon juice
½ cup fresh grated Parmesan cheese
1 oz. sliced anchovies in oil (about half a tin)
¾ cup olive oil
Salt and black pepper (as needed)


Using a blender or food processor (I use a blender), add the garlic, mustard, Worcestershire sauce, vinegar, lemon juice, cheese, and anchovies. Blend until well mixed. In a slow, steady, stream add the olive oil. The dressing will emulsify and get thick and creamy. Taste, then season with salt and pepper.


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