Best Homemade Caesar Dressing

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This light, savory homemade Caesar Dressing is the real deal. It’s loaded with just the right amount of Anchovy paste, garlic, lemon, and a few other savory flavors. All mashed, scraped, whisked, and rested in a seasoned wooden salad bowl. This recipe comes together in no time, just like restaurant tableside style but a whole lot better and by far, a whole lot cheaper! That’s a promise!

CAESAR DRESSING INGREDIENTS

What you’ll need:

Let me just say this…you can’t make the best Homemade Caesar Salad or any great salad, for that matter, without this👇

That’s right…A wooden salad bowl. Buy one today if you don’t already have one. Why is a wooden bowl a must? Because you can’t make the best Caesar Salad Dressing in a blender!

• 1 Wooden Salad Bowl
• 3 cloves garlic, mashed and cut more or less to garlic preference
• 1 tsp coarse sea salt, you can use fine ground but coarse works best
• 1/2 cup olive oil can use salad oil
• 1 whole lemon more or less to taste
• 1 egg
• 1 tbsp Dijon Mustard more or less to taste
• 1.5 tbsp Anchovy Paste, heaping Or use 3-5 Anchovy Fillets
• 6 shakes of Worchestershire Sauce more or less to taste
• 1/2 cup Parmesan Cheese grated or shredded, extra for topping
• fresh ground pepper to taste

HOW TO MAKE THE BEST HOMEMADE CAESAR DRESSING

This recipe is the REAL DEAL modern CaesarDressing. The original was created by Caesar Cardini, an Italian-born chef, in Tijuana, Baja, Mexico around 100 years ago and didn’t include anchovies, dijon mustard, or lemon. But just like Caesar’s recipe…this recipe uses a wooden bowl. The wooden bowl is a must y’all!

STEP ONE: Smash the garlic pods with the smooth side of a meat mallet (I use this mallet every day!) or the flat part of a larger knife using the back of your hand. Cut up mashed garlic and place in a wooden bowl with the coarse sea salt. Use the back of a large kitchen spoon and rub garlic and salt all around your bowl. This first step is key to this beautiful salad.

STEP TWO: Scrap out half of the mash mixture and save for the end. Note: This step controls the salt.

STEP THREE: Pour Olive Oil and swirl around with a spoon mixing the garlic, oil, and salt together. NOTE: if using real anchovy fillets, add at this step but mash with your spoon in the oil-garlic mixture.

Notes: If using anchovy fillets out of a can, drain 3 or 4 (or more depending on your taste buds) on a paper towel before mashing into the oil.

STEP FOUR: Add egg and gently mix egg and oil mixture together until just incorporated. Squeeze 1 whole lemon into the egg-oil mixture. Mix or whisk vigorously until the mixture becomes thicker and “milkier”. Note: the milky color is the lemon juice “cooking” the egg.

STEP FIVE: Add the anchovy paste, Worcestershire Sauce, and Dijon mustard. Whisk together until smooth. Note: if using real anchovies skip adding the anchovy paste in this step.

STEP SIX: Add and mix Parmesan Cheese, Romano, Asiago, or a combination of all three. Taste for salt-garlic level…adjust with the leftover mixture from the first step. Refrigerate for at least an hour. NOTE: If refrigerating overnight, transfer to a glass bowl or jar…you’ll ruin the wood bowl if the liquid stays in too long.

Here’s A Few More Salad Dressing👇👇

• Best Homemade Dijon Italian Salad Dressing
• Best Spicy Jalapeno Chipotle Ranch Dressing
• Cilantro Dill Vinaigrette Salad Dressing

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