Total Time
Prep 10 mins
Cook 0 mins

The perfect Caesar dressing.

Ingredients Nutrition


  1. In a large wooden bowl, using a wooden spoon, mash chopped garlic cloves to a fine paste with salt.
  2. Stir in egg yolks and Dijon mustard.
  3. Add anchovies, and grind to a paste.
  4. Add lemon juice, Worcestershire, hot sauce and season with pepper.
  5. Slowly whisk in olive/canola oil until dressing is creamy.
  6. Add lettuce to bowl, and toss to coat leaves thoroughly with dressing and grated Parmesan.
  7. Sprinkle croutons over salad.
Most Helpful

5 5

FABULOUS!!!!!!!!! Never had anything better. Definatley chill it for a couple hours first. I omitted the olive oil since I was going for low fat and used a mixture of cornstarch & 1 can of low sodium chicken broth instead (makes it taste like a full calorie dressing. Not even my husband could tell and he's finickier than my friends 3 year old which is saying ALOT) also after reading about the strong mustard taste I decided to use 2 teaspoons of Dijon Mustard and it turned out amazing. My neighbor acutally wanted to know where I bought it!

5 5

Awesome! I did add two tbs of mayonnaise and grated paremesan to mellow out the bitterness of the dijon and pungeant anchovy taste. My husband is a very picky eater, so we will see how he likes it!

Good proportions except for mustard. 1 tsp is excellent (prior reviews warned me--TY!) I would never use romano in caesar--too assertive. I split the parm--used much less--put some in dressing and some on top. Far too many croutons, tho--I'm not serving a panzanella--I add them to dressed salad (that picture looks way too soggy BTW). I prefer to share acids, too--half lemon, half red wine vinegar. Great base w/some tweaks.