Caesar Salad Dressing Recipe

Bright, tangy, and utterly irresistible—this homemade Caesar Salad Dressing Recipe brings classic, garlicky creaminess to any crisp lettuce.

I’ve been perfecting this dressing for years—using anchovy paste for umami depth, fresh lemon for zing, and Parmesan for that savory pop. It’s easy, healthy (thanks to a bit of Greek yogurt), and ready in minutes.

Full Recipe Introduction
Caesar Salad Dressing is the silky, garlic-based sauce that turns simple romaine into a showstopper. Originally whipped up by Italian-American restaurateur Caesar Cardini in the 1920s, this Homemade classic has endured because it’s endlessly adaptable. What makes my version special? A balance of bright lemon juice, rich egg yolk, and just enough anchovy to whisper (not shout) that savory note. I pour it over hearty torn leaves of romaine, toss in homemade croutons, then finish with freshly grated Parmesan—our family’s Friday-night ritual. Plus, by swapping half the mayo for Greek yogurt, we shave calories without losing that lush, creamy mouthfeel.

Why You’ll Love This Recipe

• Ready in under 10 minutes—no oven, no fuss.
• Silky, garlic-based texture that clings beautifully to each leaf.
• Anchovy paste adds depth without any fishy aftertaste.
• Greek yogurt lightens the dressing, cutting fat by 30%.
• Fresh lemon juice delivers a burst of vitamin C and tang.
• Parmesan cheese brings savory richness and calcium.
• Magic-emulsion trick ensures the oil and egg yolk stay happily united.
• Perfect for batch prep—make ahead and chill up to 48 hours.
• Ideal for Gluten-Free or Keto Caesar Salad variations.
• Crowd-pleaser at potlucks, picnics, or cozy weeknight dinners.

Ingredients

• 2 large egg yolks (preferably pasteurized)
• 2 garlic cloves, finely minced (or grated for smoother texture)
• 1½ teaspoons anchovy paste (or 3 fillets, finely chopped)
• 2 tablespoons fresh lemon juice (about half a lemon)
• 1 teaspoon Dijon mustard (adds stability; optional)
• ¼ cup Greek yogurt (whole-milk style for extra creaminess)
• ½ cup extra-virgin olive oil (mild-flavored)
• ¼ cup finely grated Parmesan cheese (plus more for garnish)
• Freshly ground black pepper, to taste
• Pinch of sea salt (optional—Parmesan is salty)

Tips:

Use room-temperature yolks so they incorporate smoothly.
Look for a Dijon mustard with minimal additives.
Grate Parmesan fresh—pre-shredded can be dry.

Directions

1. In a medium bowl, whisk together egg yolks, minced garlic, and anchovy paste until the mixture lightens in color and is smooth. (Tip: Pause for a moment—whisking slowly builds that stable emulsion.)
2. Add lemon juice and Dijon mustard, then whisk again until fully combined; you’ll see the mixture thicken slightly.
3. Stir in Greek yogurt until it’s evenly distributed, giving a creamy base to your Dressing Recipe.
4. Very slowly drizzle in olive oil while whisking vigorously—this is the moment your creamy Caesar magic happens. (If it splits, stop adding oil, whisk in a teaspoon of water to bring it back together, then continue.)
5. Fold in grated Parmesan cheese, then season with freshly ground black pepper. Taste and adjust lemon or anchovy levels now—this is your chance to balance salt and brightness.
6. Transfer to a jar, seal, and chill for at least 30 minutes. (Resting allows flavors to meld—trust me, it’s worth the wait.)

Servings & Timing

Yield: About ¾ cup (enough for 6–8 servings of Caesar Salad)
Prep Time: 10 minutes
Chill Time: 30 minutes (or up to 48 hours for make-ahead)
Total Time: 10 minutes prep + 30 minutes chilling—40 minutes until dinner magic

Variations

• Avocado Cream Caesar: Blend ¼ avocado into the dressing for extra richness.
• Vegan-Friendly: Swap yolks for silken tofu, use vegan mayo, omit anchovies.
• Spicy Kick: Stir in ½ teaspoon Sriracha or hot sauce to amp up the heat.
• Grilled Lemon Twist: Char the lemon half, then squeeze its smoky juice into the mix.
• Light & Zesty: Replace olive oil with avocado oil for a more neutral flavor.
• Herbed Edition: Fold in chopped fresh basil, tarragon, or dill before chilling.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 5 days. (I label mine with masking tape—no guessing games mid-week.) Freezing isn’t recommended; the emulsion can break. No reheating needed—just give the jar a good shake before drizzling. Make-Ahead Tip: Whip it up a day early and keep it at the back of the fridge; flavors deepen overnight.

Notes

I’ve learned that using room-temperature ingredients is non-negotiable for a silky emulsion—cold yolks can lead to a gritty texture. If your dressing ever feels too thick, whisk in a teaspoon of water or extra lemon. Equally, if it’s too thin, add a dash more grated Parmesan or a dab of Greek yogurt. High-quality olive oil (not the robust, peppery kind) lets the garlic and cheese shine. And yes, anchovy paste—though small in quantity—makes a big umami difference.

FAQs

Q: Can I skip the anchovies?
A: You can, but anchovy paste brings that savory depth. Try a pinch of umami-rich miso if you need an alternative.

Q: Is raw egg safe?
A: Using pasteurized eggs cuts salmonella risk. If you’re uneasy, replace yolks with 2 tablespoons of mayonnaise.

Q: Why did my dressing split?
A: You likely added oil too quickly. Whisk slower, or add a teaspoon of cold water to re-emulsify.

Q: Can I lighten this further?
A: Swap olive oil for light olive oil and cut back Parmesan by a tablespoon—still creamy, fewer calories.

Q: How long will it keep on my salad?
A: Dress leaves just before serving; sogginess sets in after 10–15 minutes.

Q: Can I use bottled lemon juice?
A: Fresh is best for brightness, but in a pinch, use high-quality cold-pressed bottled juice.

Q: Could I use food processor or blender?
A: Absolutely—pulse slowly and stream in oil to maintain the emulsion.

Q: What’s the best lettuce for Caesar?
A: Romaine hearts are classic; watercress or kale swirls add a peppery twist.

Conclusion

This Caesar Salad Dressing Recipe delivers that classic, garlicky charm with a lighter twist—perfect for feeding family and impressing guests. It’s creamy, lemony, and anchored by just the right hint of anchovy. Give it a whirl, toss it with crunchy romaine and homemade croutons, then tell me how it turned out in the comments. Don’t forget to explore my Creamy Avocado Caesar Salad or homemade Garlic Herb Croutons for your next salad adventure!

Enjoy—your taste buds will thank you. 😊