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caesar salad dressing

dardulewski avatar
Recipe by
Darlene Dulewski
@dardulewski
Deer Lodge, MT

I've tried many Caesar Salad Dressings and don't like most of them, so I came up with my own recipe. Everyone who has tried this dressing just loves it, and I am always giving away the recipe. This salad dressing should be made a day ahead so that it has time to thicken; I always double the recipe so that I can have it more than once; I make this dressing in a 12 oz. jar so that it is easier to mix.

prep time 15 Min
cook time 5 Min
method Blend

Ingredients For caesar salad dressing

  • 2
    large cloves garlic, minced (or 3 tsp. minced garlic from a jar)
  • 1
    tsp. anchovy paste (or 2 mashed anchovy filets) (optional)
  • 1
    tsp. lemon juice
  • 1
    tbsp. kraft yellow mustard (not dry mustard)
  • 1
    tsp. worcestershire sauce
  • 1
    egg yolk (coddled for 5 minutes*)
  • 1/3
    cup hellman's mayonnaise (olive oil can be used as a subsititute))
  • 1/2
    tsp. vinegar
  • 1/2
    tsp. dried oregano (the flaked kind)
  • 1/2
    tsp. ground paprika
  • 1/4
    cup kraft grated parmesan cheese (or kraft parmesan & romano combo)
  • romaine lettuce head
  • croutons to add after dressing is added to salad (optional)

How To Make caesar salad dressing

  • 1
    In a jar, combine ingredients the first 11 ingredients, shake well and let dressing sit in refrigerator overnight to thicken. If overnight the dressing becomes too thick, it can be thinned out with Milk, a 1/2 teaspoon at a time. Serve on romaine lettuce with croutons (optional)
  • 2
    * How to Coddle an Egg: In a glass measuring cup, bring water to boil in microwave. Set egg in boiled water for 5 minutes and remove. Crack open and use only the yolk.
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