One of my absolute favorite dressings for a salad is Caesar, and my favorite type of salad is Caesar. Huh, funny how that works! Caesar Dressing has such a strong flavor. It’s also thick and coats your greens well, truly an excellent choice! I know that due to it’s popularity you can easily find it in the store or have it on your salad when you eat out, but I find that unless it’s homemade the flavors are usually a bit duller and sweet which is not what you want for your fresh zesty salad.

This recipe is another simple one to recreate, and over time you’ll be making it from the heart with no need for the ingredients list. You can certainly tweak things early on if you know your preferences for salad dressings. I’m quite generous with the pepper since it really takes quite a few good grinds of it for the flavor to stand out in all that creaminess you get from the Mayonnaise and Parmesan. If you want it to be mellow and a little less punchy you could half the amount of lemon juice and get a nice result. Feel free to adjust anything to your taste!

The salad pictured doesn’t have it’s own recipe yet, but I can tell you what’s in it if you’d like to recreate exactly as I have it. I used, radishes, lettuce, red onion, broccoli, and shrimp that had been boiled very quickly. If I had some avocados I would have definitely put those on as well since they go great in a salad like this. Croutons too especially if they are homemade!

Caesar Salad Dressing

5 from 1 vote

Recipe by Zach Wood Course: Salads

Servings

8

servings

Prep time

10

minutes

Ingredients

• 3 Cloves 3 Garlic Minced

• 1 teaspoon 1 Anchovy Paste

• 1 Whole 1 Lemon Juice

• 1 teaspoon 1 Dijon Mustard

• 1 teaspoon 1 Worcestershire Sauce

• 1 Cup 1 Mayonnaise

• 1/2 Cup 1/2 Parmesan Cheese grated

• Salt and Pepper to Taste

Directions

• Gather and prepare all ingredients as listed
• Place into a food blender and blitz for 30 seconds or until well combined
• Store for later or serve right away

Recipe Video

Notes

• If you don’t want to use or can’t find anchovy paste, just add in 1/2 tsp of dijon mustard and 1/2 tsp of Worcestershire Sauce and you will achieve a similar result. I would still say it’s worthwhile to use the paste if you can find it though.
• My favorite sort of salad to pair with this has plenty of lettuce, radish, red onion, and some shrimp on top! Bay shrimp if you have them otherwise just steam and dice up any shrimp you have on hand.
• It should last in the fridge 1-2 weeks, but I usually end up eating it before then anyways
• Make sure not to blend it for too long otherwise it will get a little too liquefied and it won’t stick to your salad nearly as well.
• Egg yolks can be used to add some extra thickness to your Caesar Salad Dressing, but I find they don’t change the flavor all that much so it’s up to your preference or if you’re curious and wanted to experiment