Caesar Salad Dressing

Photo: Romulo Yanes
1 cup

Tangy, salty, and rich, our caesar dressing is also easy to make. Simply combine mayo, mustard, and lemon juice, then stir in chopped garlic and anchovies and whisk in olive oil. Don't skip the anchovies, they're essential for the assertive flavor this dressing needs and they're balanced out by the acidity of the lemon. This dressing is so good you'll be using it on lots of salads, not just its namesake.


  • 2 garlic cloves

  • 4 to 5 anchovy fillets

  • ½ teaspooon coarse salt

  • 3 tablespoons lemon juice

  • 1 tablespoon mayonnaise

  • 1 teaspoon Dijon mustard

  • ¾ 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 Notes

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

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