Caesar Salad Dressing

  • Yield: Makes 1 cup
Caesar Salad Dressing

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 2 garlic cloves
  • 4 to 5 anchovy fillets
  • 1/2 teaspooon coarse salt
  • 3 tablespoons lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil


  1. Roughly chop garlic and anchovy fillets; sprinkle with salt and drag the blade of a large knife at an angle across mixture until a paste forms. Transfer to a bowl and stir in lemon juice, mayonnaise, and mustard. Whisk in olive oil.

Cook's Note

To store, refrigerate dressing in an airtight container, up to 3 days.


Be the first to comment!

Related Topics