Homemade Caesar Salad Dressing

Caesar Salad
Caesar Salad

Homemade Caesar Salad Dressing

By Jennifer Segal, adapted from Gourmet magazineServings: Makes 1-1/3 cups (enough for about 10 starter salads)Servings: Makes 1-1/3 cups (enough for about 10 starter salads)Total Time: 10 Minutes My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right. Angela likes to add Salt Roasted Chicken. See link recipe below.
Prep Time 10 minutes
Cook Time 10 minutes


  • 2 small garlic cloves minced
  • 1 teaspoon anchovy paste found near the canned tuna in the supermarket
  • 2 tablespoons freshly squeezed lemon juice from one lemon
  • 1 teaspoon Dijon mustard I like the brand Maille
  • 1 teaspoon Worcestershire sauce
  • 1 cup mayonnaise best quality such as Hellmann’s Real
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Caesar Salad best topped with Salt Roasted Chicken.