Caesar Dressing Recipe

Caesar dressing

1. 1

   Prepare aromatics and anchovies

   Finely mince the garlic clove and the anchovy fillets (if using paste, measure 1 tsp). Place them in a medium mixing bowl. Use the flat side of a chef's knife to press and smear the garlic and anchovies into a paste — this mellows the sharpness and disperses flavor evenly.

2. 2

   Combine base ingredients

   Add 3 tablespoons mayonnaise and 2 tablespoons Greek yogurt to the bowl. Whisk the mixture until smooth and homogenous, ensuring the garlic/anchovy paste is fully incorporated.

3. 3

   Emulsify oil and season

   While whisking constantly, slowly drizzle in 2 tablespoons extra-virgin olive oil to create a glossy emulsion. Add 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Whisk until well combined.

4. 4

   Add cheese and adjust seasoning

   Stir in 3 tablespoons grated Parmesan cheese. Taste and add up to 1 teaspoon kosher salt (start with 1/2 tsp if using salty Parmesan) and 1 teaspoon freshly ground black pepper. If the anchovy flavor is too mild, stir in an additional 1/2 teaspoon anchovy paste or another minced fillet.

5. 5

   Adjust consistency

   If the dressing is too thick for tossing with salad, whisk in cold water 1 tablespoon at a time (up to 2 tablespoons total) until you reach the desired pourable consistency. The dressing should coat the back of a spoon but still drizzle.

6. 6

   Rest and store

   For best flavor, cover and refrigerate the dressing for at least 30 minutes to let flavors meld. Shake or whisk briefly before using. Store in an airtight container in the refrigerator for up to 4–5 days.