once upon a chef

Homemade Caesar Salad Dressing

Though most people buy Caesar salad dressing in a bottle, homemade is incredibly easy to make and tastes so much better than store-bought. There are many variations, but this rich and creamy version has over 1,500 5-star reviews.

Instead of whole anchovies, I use anchovy paste — makes it easy, especially if you’re squeamish about anchovies (just hold your nose and add it in; the dressing needs every last bit to taste like the real deal!)

For the cheese, it’s important to use imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”

How to make the dressing

– 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 – ½ cup freshly grated Parmigiano-Reggiano – ¼ teaspoon salt – ¼ teaspoon freshly ground black pepper

Step #1

Begin by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.

Step #2

Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper.

Step #3

The dressing will keep well in the fridge for about a week. For a main course Caesar, try pairing this with my Grilled Chicken with Lemon, Garlic & Herbs. Enjoy!