This is such a simple recipe for a really, really good Caesar dressing. I’ve always found the original recipe a bit fiddly and…I’m not really into the raw egg and anchovy paste thing necessarily. I like it when others make it, but not enough to want to do it myself. So when my sister shared with me this easy recipe, I was sold. Actually she made us chicken Caesar salads when I was visiting in December, the dressing was awesome and then she told me that she made it! So I had to have the recipe. I am not sure where the original is from, and I think she’s made a few adaptations to it as well.
This isn’t a dressing you can shake in a jar, because of the mayo and Parmesan, but it still whips up very quickly and tastes very much like the creamy Caesar dressings you find in restaurants.
Creamy Caesar Salad Dressing
Makes about 1 cup
- 1/4 c. mayonnaise
- 1/4 c. grated Parmesan cheese
- 2 T. lemon juice
- 1 T. Worcestershire sauce
- 1 garlic clove, minced
- 1 T. Dijon mustard
- 1/4 c. olive oil
- In a bowl, whisk together mayonnaise, Parmesan, lemon juice, Worcestershire sauce, mustard and garlic.
- When thoroughly combined, slowly whisk in olive oil until incorporated.
Notes: Freshly ground pepper is a good addition as well. I don’t really measure, just eyeball it, so if this is you, keep an eye on the oil as you add it as it can thin out the dressing pretty quickly. I wanted something reasonably pour-able, but you might like a thicker dressing. Just be aware. 🙂