Caesar Salad Dressing

by Jun 28, 2010

Lemony Caesar dressing is terrific on crisp, chilled romaine lettuce or as a dip for vegetables. I use a blend of olive oil and high-oleic safflower (The Oil Barn), because they are two of my go-to oils in the kitchen (both are high in monounsaturated fats, as is avocado oil, my other go-to oil). Serve with a few additional slices of Parmigiano-Reggiano, thick-crusted sourdough, and a glass of sauvignon blanc.   (edited 6/16/2020)

Caesar Salad Dressing

makes 1½ cups


base mayonnaise

  • 1 egg large
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar or white wine vinegar
  • 1 tbsp Dijon mustard Edmond Fallot
  • 1/2 tsp dry mustard
  • 1/2 tsp anchovy paste or one anchovy fillet
  • 1/2 cup olive oil
  • 1/2 cup high-oleic safflower oil or other neutral oil

additional Caesar enhancements

  • 2 tbsp freshly grated parmesan cheese
  • 2 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • a few twists of fresh black pepper


  1. In the work-bowl of a food processor, whir for one minute to combine:  egg, 1 tablespoon each olive oil, red wine vinegar, and Dijon mustard, 1/2 teaspoon dry mustard and 1/2 teaspoon anchovy paste.

  2. With motor running, drizzle the oils through the feed tube in a very fine stream until fully incorporated.  (If you have the insert for the feed tube with the tiny hole in the bottom, pour the oil into it—it allows just the right amount to drip-drip-drip.)  When all the oil has been incorporated, you will have an emulsion, meaning that everything should be holding together.  Voilà!  You’ve just made mayonnaise!  (Well, an anchovy flavored one…)

  3. Add the “additional caesar enhancements” and pulse a few times.  Don’t worry if you break the emulsion, it will still taste great.  Refrigerate at least 30 minutes to marry the flavors. The resting time will also thicken the dressing.

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