Food & Cooking Recipes Ingredients Seafood Recipes Caesar Salad Dressing 2.8 (31) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Yield: 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. Ingredients 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 Directions 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. Rate it Print