Name: Homemade Caesar Dressing Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: ½ cup high-quality olive oil; 1/3 cup Romano cheese, finely shredded; 1 Tablespoon white vinegar; 1 egg yolk; 1 teaspoon lemon juice; 1 dash salt; ¼ teaspoon black pepper; 2 small cloves garlic; 1 whole anchovy filet (or ½ teaspoon anchovy paste)

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Introduction

Homemade Caesar dressing is a rich and tangy classic that elevates any salad with its creamy texture and bold flavors. This easy recipe uses fresh ingredients for a dressing that’s far superior to store-bought versions. Perfect for Caesar salads or as a versatile dip.

A black round plate holds a fresh Caesar salad with a mix of large and torn green romaine lettuce leaves forming the first layer, scattered with golden-brown crunchy croutons as the second layer. On top, thin, pale yellow slices of Parmesan cheese are spread out evenly. A small wedge of yellow lemon is placed on the edge of the plate, and a silver fork rests on the top right side. The plate is set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup high-quality olive oil
1/3 cup finely shredded Romano cheese
1 tablespoon white vinegar
1 egg yolk
1 teaspoon lemon juice
1 dash salt
¼ teaspoon black pepper
2 small cloves garlic
1 whole anchovy filet or ½ teaspoon anchovy paste

Instructions

Step 1: In a medium bowl, whisk together all ingredients except the garlic cloves and anchovy filet for about 60 seconds until well combined.
Step 2: Transfer the mixture to a food processor along with the garlic cloves and anchovy filet. Blend until completely smooth.
Step 3: Refrigerate the dressing for at least one hour before serving to allow it to thicken and the flavors to meld.
Step 4: Store the dressing in an airtight container in the refrigerator for up to one week.

Tips & Variations

For a lighter version, substitute half the olive oil with plain yogurt to add creaminess without extra fat.
Use anchovy paste for easier blending and a smoother texture, especially if you prefer a subtle anchovy flavor.
If you’re concerned about raw egg yolk, use pasteurized eggs or substitute with 2 tablespoons of mayonnaise.
Adjust garlic quantity based on your preference for a milder or more robust garlic flavor.

Storage

Keep the dressing in an airtight container in the refrigerator for up to one week. Before serving, stir well as separation may occur. Reheat slightly to room temperature if it thickens too much, but it’s best enjoyed chilled or at room temperature.

How to Serve

A black plate filled with a fresh Caesar salad on a white marbled surface. The salad has a base layer of bright green romaine lettuce leaves torn into medium pieces. On top, there are scattered light brown toasted croutons with a crunchy texture. Thin, off-white shavings of Parmesan cheese are spread evenly across the salad. A lemon wedge with a vibrant yellow color rests on the left edge of the plate, and a silver fork is placed on the right side, its handle extending out of the frame. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled Caesar dressing instead of making this from scratch?

While bottled dressings are convenient, making your own allows you to control the quality and balance of flavors, resulting in a fresher, more vibrant taste.

Is it safe to eat Caesar dressing with raw egg yolk?

Using raw egg yolk does carry a risk if you’re pregnant, elderly, or have a compromised immune system. Consider using pasteurized eggs or mayonnaise as a safe alternative.