Caesar Dressing

Caesar salad dressing is such a personal thing. Some people want anchovies, some don’t; some swear by egg yolk, others skip it. Years ago, my friend Hyacinth and I took turns tweaking our Caesar dressing recipe until we got it just right. What we landed on was a dressing that was tangy, garlicky, and perfectly creamy. And I've been making it the same way ever since. It's one of my all-time favorite salad dressings!

The greatest thing about this dressing is that you just toss everything in a blender or food processor and it comes together in seconds. The second best thing is that it's easy to adjust. Add a little more Worcestershire, an extra squirt of Dijon, or another squeeze of lemon if you think it needs it. That said, don’t skip the anchovies. You really need them for that classic Caesar dressing flavor. They’ll blend right in and you’ll never know they’re there!

Now, if you need ways to enjoy this dressing, try it on this Caesar salad, this chicken Caesar pasta salad, or this chicken Caesar salad wrap. Yum!

What's the best type of oil for Caesar dressing?

I use a good quality olive oil. You can use extra-virgin or regular olive oil—whatever you have on hand is fine!

Why do you add an egg yolk to Caesar dressing?

The pasteurized egg yolk is completely optional in this recipe, but it gives the dressing a thicker, creamier texture and a richer flavor. It’s a traditional ingredient in many classic Caesar dressings, but this one is still absolutely delicious without it.

Is it safe to make Caesar dressing with raw eggs?

As long as the yolk comes from a pasteurized egg, it's safe to use in this dressing. Pasteurized eggs have been briefly heated to kill harmful bacteria without cooking the egg. You can usually find them in the refrigerated section of grocery stores right alongside the other eggs. If you can’t find them, play it safe by skipping the egg yolk in this recipe.