Homemade Caesar Dressing

Homemade Caesar Dressing

Caesar Dressing 8

Believe it or not, the Caesar Salad doesn’t harken back to the days when Julius Caesar ruled the Romaines. The credit goes to an Italian immigrant named Caesar Cardini who operated restaurants in the US and Mexico in the 1920s. Legend has it that he invented the salad one night after running out of supplies, making do with what he still had left on hand.

There are many variations of Caesar Salad Dressing, but this one is my favorite version. It only takes a few minutes to make this easy recipe, doesn’t contain any raw eggs, and best of all, is absolutely delicious. So let’s get to it.  

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A few simple ingredients can add up to a delicious salad. Fresh romaine hearts, mayonnaise, olive oil, Worcestershire sauce, anchovy paste, black pepper, lemon and real Parmigiano Reggiano. Start off by tearing the romaine lettuce in to bite size pieces and then wash thoroughly in cold water. Use a salad spinner to dry.

Load up your food processor with the Parmigiano Reggiano and garlic and give them a quick pulse or two.

Add the mayonnaise, lemon juice and zest, Worcestershire and anchovy paste and pulse a few more times. Don’t be scared about using the anchovy paste. It has a wonderful salty umami flavor that is not at all fishy. It really is the MVP of this dressing.

Add the olive oil in a slow stream while the food processor is running. Add the freshly cracked black pepper to taste and you’re ready to dress the salad.

Side Note: Parmesan is not Parmigiano Reggiano. American parmesan is an entirely different cheese. A little sweeter and creamier, and nowhere near as expensive, parmesan is not the right cheese for any Caesar Dressing recipe. Always use the real deal.

This salad is delicious as a side, or you can always add grilled chicken to make a meal out of it. Click here for my foolproof recipe for How to Grill the Perfect Chicken Breast. Enjoy! 

Homemade Caesar Dressing

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5 from 1 vote

Homemade Caesar Dressing

Super quick and easy Homemade Caesar Dressing that uses no raw eggs, with just the right balance of classic flavors to make the perfect Caesar Salad.
Prep Time10 mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, Italian
Keyword: Caesar Dressing, Caesar Salad
Servings: 4


  • 3 romaine lettuce hearts
  • 1/2 cup Parmigiano Reggiano grated
  • 1 clove garlic
  • 1/2 cup mayonnaise
  • 1 lemon juice and zest
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon anchovy paste
  • 1/2 cup olive oil
  • 1/2 teaspoon black pepper


  • Tear romaine leaves in to bite size pieces.
  • Wash romaine pieces in cold water and spin dry.
  • In food processor, combine Parmigiano Reggiano and garlic.
  • Add mayonnaise, lemon juice and zest, Worcestershire and anchovy paste. Pulse to combine.
  • Steam olive oil while food processor is running and run until oil is emulsified into dressing.
  • Add freshly cracked black pepper to taste.
  • Add dressing to romaine leaves and toss to combine. Add croutons and garnish with Parmigiano Reggiano shavings and more black pepper.

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