Original Caesar Salad Dressing
This is the real deal — the tangy, savory, deeply umami dressing that made Caesar salads famous in the first place. Made from scratch with simple ingredients, it's creamy, punchy, and nothing like the bottled stuff you find at the grocery store.
Equipment
- Cutting board - flat cutting board
- Chef's knife
- Fork - or flat side of chef's knife for mashing garlic
- Microplane zester - for Parmesan and garlic (optional but recommended)
- Whisk
- Measuring cups and spoons
- Medium mixing bowl - large enough to whisk vigorously
- Small glass jar with lid - for storing leftovers
- Salad spinner - for drying romaine (optional)
Ingredients
- 1 large egg yolk - room temperature
- 2 tablespoons fresh lemon juice - 30ml, plus more to taste
- 1 teaspoon Worcestershire sauce - 5ml
- 1 teaspoon Dijon mustard - 5ml
- 2 whole anchovy fillets - packed in oil, or 1 teaspoon anchovy paste; use 4 fillets for bolder flavor
- 2 small garlic cloves - peeled
- 1/4 teaspoon kosher salt - 1.25ml, plus more to taste
- 1/4 teaspoon black pepper - 0.5g, freshly ground, plus more to taste
- 1/2 cup extra-virgin olive oil - 120ml, or use a mix of 1/4 cup olive oil + 1/4 cup neutral oil for milder flavor
- 1/2 cup Parmigiano-Reggiano - 50g, freshly grated, plus extra for serving
- 1 tablespoon cold water - 15ml, to thin if needed
For Serving
- romaine hearts - 2-3 large heads, torn into bite-size pieces, thoroughly dried
- croutons - homemade or store-bought
- Parmigiano-Reggiano - shaved or freshly grated, for topping
Instructions
- Place garlic cloves on a cutting board with a pinch of salt. Mash into a smooth paste using the flat side of a chef's knife or fork, about 60-90 seconds.
- Using the same method, mash anchovy fillets into a smooth paste, about 30-45 seconds. Combine with the garlic paste.
- Transfer paste to a medium bowl. Add egg yolk, lemon juice, Worcestershire, Dijon mustard, salt, and pepper. Whisk vigorously until smooth and thickened, about 45 seconds.
- While whisking continuously, add olive oil in a very slow, thin stream — starting drop by drop. Once mixture thickens, increase to a thin steady stream until all oil is incorporated and dressing is creamy.
- Fold in freshly grated Parmesan using a rubber spatula or whisk until fully incorporated and smooth.
- If dressing is too thick, whisk in cold water 1 teaspoon at a time to reach desired consistency.
- Taste and adjust with more lemon, Worcestershire, anchovy, salt, or pepper to your preference.
- Toss with dried romaine leaves, starting with half the dressing and adding more as needed. Top with croutons and shaved Parmesan. Serve immediately.
Notes
- Room temperature egg yolk: Take the egg out of the fridge 20-30 minutes before starting — cold yolks don't emulsify as smoothly.
- Emulsify slowly: Adding oil too fast is the #1 mistake. Start drop by drop, then increase gradually once the mixture looks thick and creamy.
- Use fresh lemon juice: Bottled lemon juice has a flat, chemical taste. Fresh lemons make an enormous difference here.
- Grate your own Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from integrating smoothly into the dressing.
- Don't skip the anchovy: Even if you think you don't like them, they provide deep umami — not fishiness. Start with 2 fillets if you're cautious.
- Mash garlic into a paste: Minced garlic leaves harsh pockets. A smooth paste distributes the flavor evenly without bitterness.
- Storage: Store in an airtight glass jar in the refrigerator for up to 4-5 days. Shake or whisk before each use as it separates naturally.
- Vegan option: Substitute egg yolk with 1 tablespoon tahini or silken tofu, replace anchovies with capers, and use nutritional yeast instead of Parmesan.
- Make ahead: The dressing can be made up to 2 days in advance — the flavors actually meld and improve overnight.
- Never dress ahead: Dress lettuce only right before serving to prevent wilting and sogginess.