Food & Cooking Recipes Ingredients Seafood Recipes Eggless Caesar Dressing 3.1 (36) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 1 1/2 cups Caesar dressing and romaine are a strong duo -- the lettuce is not overwhelmed by the dressing, which is also good over a tomato salad. All hail this classic dressing, with bold, briny tang from garlic, capers, anchovies, and lemon. Ingredients 4 small cloves garlic ½ teaspoon coarse salt 12 anchovy fillets 1 tablespoon finely grated plus 1 teaspoon lemon zest ⅓ cup freshly squeezed lemon juice, (2 to 3 lemons total) 2 tablespoon drained capers, rinsed 1 ½ teaspoons dried mustard ½ teaspoon freshly ground pepper 1 cup extra-virgin olive oil ½ cup finely grated Parmesan cheese Directions Mash garlic and salt using a large mortar and pestle. Add anchovies, zest, capers, mustard, and pepper; mash to form a paste. Stir in lemon juice. Add oil in a slow, steady stream, working pestle until emulsified; work in cheese. (Or, puree all ingredients except oil and cheese in a blender. Add oil in a slow steady stream, blending until emulsified. Transfer to a bowl; stir in cheese.) Dressing can be refrigerated in an airtight container up to 3 days. Serve at room temperature. Print