Caesar salad dressing is a classic recipe, is super easy to make and tastes much better than anything you can buy at the store.
This is my Mom’s recipe that I’ve been making since I was a kid. It was actually my job to make salads, and I’ve made it so many times, I have it memorized!
The dressing is a combination of garlic, lemon, Worcestershire, vinegar, Dijon, anchovy fillets, egg yolk and olive oil. Don’t get turned off by the anchovy or egg yolk. The fillets give Caesar that classic “caesar” flavor, and the egg yolk makes the dressing extra creamy.
When using raw egg yolks, make sure to purchase organic and if possible, also pastured. I often buy Vital Farms organic eggs or eggs from a local farm.
Caesar dressing can be made ahead of time, stored in a mason jar in the fridge for up to 5 days. I like to serve it over romaine lettuce and add some parm at the end. Add grilled chicken, beef, or shrimp for added protein.
Here are some more salad recipes you might enjoy: