Caesar Salad Dressing

I’m not always the most adventurous diner. I have my go-tos. The dish I probably order most often is Caesar salad. I love the flavors, and no matter where you are, most caesar salads taste pretty similar.

Caesar salad dressing is actually really easy to make and requires only a handful of ingredients. This does include anchovies, which always makes me feel like a real fancy chef when I pull those from my pantry.

I recently remade this Caesar salad dressing a few weeks ago for another couple we were having dinner with, and I must say—it holds up! I’ve been using this dressing recipe for years and years now and love it.

Related: You should also try these homemade Honey Mustard Dressing, Poppy Seed Dressing, and Lemon Vinaigrette Salad Dressing recipes.

Caesar Dressing Ingredients:

• Garlic
• Egg yolks
• Dijon mustard
• Anchovies
• Olive oil
• Red pepper flakes
• Salt and pepper

Directions:

In a food processor, add the garlic, egg yolks, dijon mustard, and anchovies. Pulse to combine.

While the food processor is running, drizzle the olive oil in. This is the best way to make it emulsify (become one).

That being said, if your food processor doesn’t have an option to run while adding a liquid ingredient, then you can add the oil in batches, pureeing in between.

If your food processor is on the larger size, it may have a hard time combining these ingredients. If that’s the case, you can also use an immersion blender to puree everything together in a bowl.

Once you’ve added all the oil, stir in the red pepper flakes. Taste and add salt and pepper as needed.

Serving Suggestions:

Caesar salad goes great with all sorts of meals including:

• Bacon-wrapped filet – How to Broil Steak
• Marry Me Chicken
• Deep Dish Pizza

Assemble your salad and add as much dressing and croutons as you like. Sprinkle on a little shaved Parmesan before serving. Enjoy!

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4.50 from 6 votes

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Yield 4

Prep 5 minutes mins

Total 5 minutes mins

Ingredients

1x2x3x

• ▢ 3 cloves garlic
• ▢ 2 egg yolks
• ▢ 1 tablespoon mustard (dijon)
• ▢ 5 anchovies
• ▢ ¼ cup olive oil
• ▢ ⅛ teaspoon red pepper flakes
• ▢ salt and pepper

US CustomaryMetric

Equipment

• ▢
  Food processor

Instructions

• In a food processor, puree together the garlic, egg yolks, mustard, and anchovies.
• Slowly drizzle in the olive oil while the processor is on low. 
• If your food processor doesn't allow this, you can add the oil in batches, pureeing in between.
• Stir in the red pepper flakes.
• Taste and add salt and pepper as needed.

Notes

1. You could also use an immersion blender instead of a food processor to puree the ingredients into a dressing. 
2. Toss salad greens in this Caesar dressing and then add Parmesan cheese and croutons as you like. 

© Author Emma Chapman

Course Salad

Cuisine American, Italian

Keywords caesar, caesar dressing

Nutrition

Nutrition Facts

Caesar Salad Dressing

Amount per Serving

Calories

161

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

11

g

Cholesterol

 

100

mg

33

%

Sodium

 

52

mg

2

%

Potassium

 

45

mg

1

%

Carbohydrates

 

1

g

0

%

Fiber

 

0.2

g

1

%

Sugar

 

0.1

g

0

%

Protein

 

3

g

6

%

Vitamin A

 

154

IU

3

%

Vitamin C

 

1

mg

1

%

Calcium

 

26

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.