Eggless Caesar Dressing

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.


  • 4 small cloves garlic

  • ½ teaspoon coarse salt

  • 12 anchovy fillets

  • 1 tablespoon finely grated plus 1 teaspoon lemon zest

  • 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


  1. 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.

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