The Best Caesar Dressing

Perfect Caesar salad dressing recipe

Our friend Heather asks:

Hey there Chef Perry! I wondered if you had a recipe for Caesar salad Dressing? I had a chicken Caesar salad for the first time and I loved it. Store stuff usually all tastes cruddy.

Okay, first things first…a perfect Caesar dressing requires both raw egg yolks and anchovies fillets. If those are a deal-breaker, just walk away now and buy a bottle of Newman’s Own, lol.

The Best Caesar Dressing
4 anchovy oil-packed fillets, chopped
1 small garlic clove, minced
3 large farm-fresh egg yolks
2 Tbsp fresh lemon juice
1 tsp. Dijon mustard
5 tablespoons olive oil, divided
1/2 cup grapeseed oil

The Salad
3 tablespoons finely grated Parmesan
3 cups torn 1″ pieces sourdough bread, toasted
3 romaine hearts
Coarse sea salt
Freshly ground black pepper

The secret of a great Caesar is all in the dressing. The eggs yolks creates an amazingly rich emulsion, and the anchovies bring a briny umami that takes it to the next level (and no, the dressing won’t taste fishy).

Combine chopped anchovies garlic, add a pinch of  salt. Using the back of a Tablespoon, mash into a paste, then scrape that mash into a bowl. Whisk in egg yolks, lemon juice, and mustard. Adding a drop at a time, gradually whisk in 2 Tbs olive oil, then 1/2 cup grape-seed oil; whisk until dressing is thick and glossy.

Whisk in 3 Tbs Parmesan. Season with salt, freshly ground black pepper, and more lemon juice (to taste). Personally, I prefer my dressing as freshly made as possible, but you can make it a day ahead, just wait on adding the cheese.

If you’re adding a meat (like grilled chicken or shrimp) be sure to balance the amount of salt in the meat with what you put in the dressing. Remember: it’s a whole lot easier to add a little more salt, than to take it back out, lol.

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