Chex Mix
Lidey Heuck
247 ratings with an average rating of 4 out of 5 stars
247
1 hour, plus cooling
Caesar Salad Dressing
Published June 26, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1½ cups
- 2garlic cloves
- 4oil-packed anchovies, drained
- 1cup mayonnaise
- ½tablespoon Dijon mustard
- ½tablespoon Worcestershire sauce
- ¼cup lemon juice (from 1 to 2 lemons), plus more to taste
- ¼cup finely grated Parmesan
- Salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
151 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 213 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Finely mince the garlic cloves. Mince the anchovies: Stack them on top of each other and run your knife down lengthwise, then bunch them up and chop again. Repeat this process until the anchovies are a slightly chunky paste.
- Step 2
Add the garlic and anchovies to a medium bowl, and follow with mayonnaise, mustard, Worcestershire sauce, lemon juice, Parmesan and 2 tablespoons coarsely ground black pepper. Whisk well, then taste and add salt or lemon juice as desired. Store in an airtight container in the fridge for up to four days.
Private Notes
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Cooking Notes
William Wroblicka
Anchovies are not something I use every day in my kitchen, so opening up a tin to get the four fillets called for in this recipe would pose the problem of what to do with the rest. Anchovy paste in a tube to the rescue! Two teaspoons of anchovy paste can be substituted for the four minced fillets (per America's Test Kitchen), and the rest of the tube can be capped and stored in the refrigerator where it will keep for months (per Bon Appetit).
Mike Giuseffi
Add 1tsp red wine vinegar and a tablespoon of olive oil. It makes a world of difference.
cooks4bob
You can get anchovies in a jar. Keeps well in the refrigerator and are there when you want to sneak in some umami.
Linda
Roughly chop the garlic cloves and anchovies. Put dressing ingredients into immersion blender mixing container and blitz till smooth. If raw garlic is too 'explosive' in your gut, double the amount of garlic, but put it into a microwave-proof custard cup, barely cover with water, and zap for 40-60 seconds until it just starts to look translucent. It will have a milder flavor, and not be so hard to digest.
mary ann patterson
So delicious and easy! I did it all in my mini-prep in the same order as the recipe. It’s a keeper!
Chef Anonymous
I found 2 tablespoons of pepper a little too peppery. Will reduce next time.
Matt F.
Mayonnaise?!? Half the fun of making Caesar dressing from scratch is putting together your own emulsion. Omit the mayo here, add an egg yolk and drizzle in extra virgin olive oil as you whisk until you get to the volume and consistency you like. If raw egg bothers you, coddle it in hot water 1st and add a Tbsp of vinegar.
Kevin
To those nixing the mayonnaise: Eggs, oil, and lemon juice are the recipe for mayo, so it’s not a stretch to use it for a quick and easy dressing.
Ernest Murphy
Turning one of the world's greatest and least complicated salads into "convenience food" this way is utterly ridiculous. In a modern country, ingredients for the real thing are easily obtained and not expensive. If that's too much for you, you should be drowning a wedge of Iceberg in supermarket ranch dressing. So you end up with left-over anchovy fillets in your fridge? Sauté in butter with veggies or add to tuna or chicken salad. How hard is that?
The Other StuBeef
ATK has a version we swear by. Mayo makes it last for weeks. To those poo-pooing; making a classic Caesar dressing is basically making mayo in the process.
Dan Kravitz
Leave out the mayonnaise and go back to egg yolks! Far better texture and flavor.
dcguy
The whole tin of anchovies is awesome.
Julie
I've made this twice recently. Very good. I use at least three garlic cloves.
Juliebythesea
I’ve made this a couple of times recently . Once without the anchovies (I use the tube type) and yesterday with 1/2 the anchovies. Big difference ! Great depth of flavor and a delicious quick dressing. I put it all in a jar and used my immersion blender only used a teaspoon of pepper but may add a bit more next time used all the lemon zest and juice as written . For those saying ewww to mayo in this dressing. I say try it. We like it!!
Creighton Brown
Too few anchovies you need to quadruple the amount. Why not use the oil from the anchovies too? Ceasar needs to intense this is not ceasar dressing.
Bill Phelps
For flavour enhancement, make day ahead and refrigerate. When ready to use, bring to room temperature, pulse and pour.
Suzi
Vietnamese fish sauce makes a slightly thinner, slightly less oily version of this dressing without having to open a tin of anchovies. I learned this from a chef years ago!
CG
This is a solid recipe - we add capers, sometimes a little lemon zest. I agree with Mike's comment about red wine vinegar and olive oil too. In all forms, this is a hit with my family.
Caesar with a Tweezer
Quick tasty dressing for weeknights. This recipe is very close to the shortcut Caesar salad dressing I've been making for years. The main difference from what I make is that I include a little Dijon mustard, in addition to the listed ingredients, and grate the garlic cloves on a Japanese grater. Any time I open a new anchovy tin for a recipe I wrap the leftover anchovy filets in pairs in plastic wrap and freeze along with the anchovy oil in a little portion cup.
Michel Houellebecq
No mayonnaise! Good grief.
dcguy
The whole tin of anchovies is awesome.
John
Eh, skip the Worchester sauce--you don't need it, you've got anchovies! Also, highly recommend serving the salad with a couple of whole anchovies on top as a garnish. Other than that, this is the way I've been making it for many years. Tip: You should be washing the Romaine lettuce in a salad spinner. Once that's done, use the bowl of the spinner to make the dressing and then toss with the lettuce and croutons--save yourself from using an extra bowl.
Dorothea
My fridge provided aioli instead of mayonnaise and soy sauce instead of Worcestershire. Very good.
Shari
Super easy, delicious short cut using the mayo. I’ve made Caesar dressing from scratch with a coddled egg. This is way better than bottled, without the extra work of coddling an egg, dripping in the oil, etc. I put everything in the cup that came with my stick blender and it was done in a minute.
Jack M
Some people think they know what a "true" Caesar salad is and seem offended if you stray from it. Firstly, it's just food, whatever you do is fine, and secondly, the real version doesn't contain anchovies.
Julia Neville
The amount of pepper (2 Tablespoons) was pretty intense - is this really the correct amount?
bwc
Perfect as-is. Recommendation by others to use immersion blender simplifies and may actually improve final result.
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