- 1 1 1 Egg Yolk
- 1 Tbsp 1 Tbsp 1 Tbsp Dijon Mustard
- 1/2 cup 1/2 cup 1/2 cup Olive Oil, Extra Virgin
- 2 cloves 2 cloves 2 cloves Garlic
- 4 whole 4 whole 4 whole Anchovy Filet
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 1 1 Lemon, juice
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine all ingredients except olive oil in a food processor.
- Once all ingredients have blended evenly, slowly blend in olive oil to emulsify.
- Serve with Caesar salad.
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I made a double batch of the dressing, which was more than enough for three heads of roasted romaine. I could have added a fourth. This Caesar dressing is my new go to. It is delicious with a sharp bite. Perfect for my taste.
Delicious, creamy, and easy. So much better than any store-bought dressing. Nice lemon flavor and good amount of salt.
Super easy and delicious!
I love love love this recipe! Made a double batch, and it rocked my world.
I make this dressing at least every other week – it’s great! I use my immersion blender and it whips up super fast. Chicken Caesar Salad is my go-to lunch for work days.
This is my go-to for Caesar dressing. It’s close to the one my dad used to make. I like my dressing very piquant and powerful and this fits the bills. Sometime I add more anchovy than called for but either way this is delicious!!!
Super tasty! I never seem to be able to get the egg and oil to thicken up and I didn’t want to waste time or ingredients trying, so I subbed the egg/oil for avo Mayo (1/2 cup). Tasted delicious! I haven’t made Cesar dressing since switching to Paleo, only because the ingredients to my favorite recipe were not Paleo. This ones a keeper!