Description
This homemade Caesar dressing recipe combines anchovies, garlic, lemon, and Parmesan cheese into a creamy, flavorful dressing perfect for salads or as a dip. It offers a fresh and authentic taste that enhances any Caesar salad with a rich, tangy, and savory profile.
Ingredients
Anchovy Paste
- 6 anchovies (canned)
- ½ teaspoon minced garlic
- ¼ teaspoon kosher salt
Caesar Dressing
- 1 large egg yolk
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 3 tablespoons grated Parmesan cheese
Instructions
- Make the Anchovy Paste: On a cutting board, chop the anchovy fillets together with the minced garlic and ¼ teaspoon kosher salt. Use the side of the knife to scrape and mash the mixture into a smooth paste, which will provide the base flavor for the dressing.
- Make the Caesar Dressing: In a medium bowl, whisk together the prepared anchovy paste, the egg yolk, lemon juice, lemon zest, Dijon mustard, ½ teaspoon kosher salt, and black pepper. Then, gradually whisk in the extra-virgin olive oil until a thickened, smooth emulsion forms. Finally, whisk in the grated Parmesan cheese to complete the dressing.
Notes
- Ensure the egg yolk is fresh and of high quality, as it is consumed raw in this recipe.
- If you prefer a milder anchovy flavor, reduce the number of anchovies or rinse them slightly before chopping.
- The dressing can be stored in an airtight container in the refrigerator for up to 3 days; whisk again before use.
- This dressing pairs beautifully with Romaine lettuce, croutons, and grilled chicken for a classic Caesar salad.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: No-Cook
- Cuisine: American
