Caesar’s salad dressing

My kids used to enjoy only Thousand Island and Ranch salad dressings with their vegetables. Then, I saw an episode of Bob Blumer’s The Surreal Gourmet on the Discovery Travel & Living Channel where he did his version of Caesar’s salad dressing and I decided to try it myself. I wasn’t sure how my kids would ‘accept’ the new salad dressing since they aren’t big fans of anchovies. So, I didn’t tell them it had anchovies. :-D They were actually dipping each lettuce leaf into the dressing instead of simply drizzling the dressing over the lettuce he he he… Caesar's salad dressing

It’s like making mayonnaise. To make Caesar’s salad dressing, you start with egg yolks to which oil is added to make an emulsion. Of course, Caesar’s salad dressing is spicier and more tangy than regular mayo but you get the idea.

To make a cup of Caesar’s salad dressing, you will need two to three cloves (segments) of garlic, two egg yolks, a piece or two of anchovies, Dijon mustard, some salt (preferably herbed salt), pepper, the juice from half a lemon and olive oil.

Place the salt in a salad bowl. Crush and peel the garlic then mash them into the salt. This procedure is probably good when using a wooden salad bowl. However, if using a glass or ceramic bowl, I don’t think it would make much difference if you chop or grate the garlic before adding it to the salt in the bowl.

Anyway, when the salt and garlic have been mixed, add the pepper and mix again. Then, add the anchovies and mash them into the garlic-salt-pepper mixture. Add the egg yolks and about 2 tablespoonfuls of Dijon mustard. Mix until creamy (I used a wire whisk). Pour in olive oil, little by little, mixing as you pour. You don’t need an assistant. Just anchor the bowl on a coiled towel or something so it doesn’t move while you mix the content. That way, you don’t need to hold the bowl with one hand. You need the other hand to pour in the olive oil. You will need about a
cup of olive oil. Don’t worry if the mixture appears too thick at this stage. It will be thinner after adding the lemon juice. So, just pour in the olive oil and mix.

When the olive oil has been added and incorporated, squeeze the juice from half a lemon into the mixture. Mix again. Cover the salad bowl with cling film and chill for about 30 minutes to allow the flavors to develop.

To serve, you can just pour the Caesar’s salad dressing over your vegetables. Or, serve on a separate bowl. Sprinkle your salad with grated parmesan cheese, if you like. That will really go nicely with everything.


  1. prisiana says

    I love eating salads before meals at restaurants but was never been in one for the past years because i have to stay home to take care of a special child. Maybe i should start making my favorite salad dressing. I have all the ingredients except of the anchovies and dijon mustard. Tita Connie, are you referring to the fresh anchovies that we can get in a wet market? Ive heard from an officemate years ago that she makes ceasars salad dressing using fish bagoong. May i use a regular mustard for the meantime too?

  2. says

    Prisiana, no this is the salted kind packed in oil. You can get them either in cans or in jars. I haven’t tried other varieties of mustard so I can’t say, really. I’m sure that the texture won’t be affected much but I don’t know about the taste.

  3. prisiana says

    Im kind of lost when i asked that. I remember the Tome’ anchovy in a very small flat can, that we used to eat with crackers which we learned from an old lawyer friend of the family. He introduced this to us. Thanks Connie, now i am equipped with the anchovy knowledge.

  4. evelyn o cruz says

    Hi Ms. Connie,
    I tried your recipe for Caesar’s salad dressing..and I think I have put on more mustard..than it should coz it tasted a bit tangy… how do i remedy this…
    Thank you & hope you enjoy your trip…
    Bon voyage…