Caesar Salad Dressing

This classic Caesar salad dressing is rich, creamy, and boldly flavored with garlic, anchovy, Dijon mustard, and freshly grated Parmesan. Emulsified with egg yolk and olive oil, then brightened with a touch of lemon juice, it delivers the perfect balance of savory, tangy, and umami. Ideal for tossing with crisp romaine, croutons, and extra Parmesan for a timeless salad experience.

servings

4 prep time

5 mins

cook time

10 mins

6 cloves garlic
3 anchovy filets
Salt to taste
2 egg yolks
Juice of 1.5 large lemons (can use less, taste)
1 heaping Tbsp (18g) dijon
1.25 cup 300ml EVOO (enough to imulsify)
3/4 cup grated parmigiano
Black Pepper to taste

Start by smashing the garlic cloves, sprinkle with kosher salt, and finely chop using the rolling chop method. Chop, gather, chop, gather, and occasionally smear with a knife. Continue this process for 3-5 minutes.
Finely chop anchovy filets until fine as possible.
Mix garlic and anchovy paste together until fully combined.
To a medium size bowl, add in garlic paste, egg yolks, lemon juice, and dijon mustard. Season to taste with salt and whisk together.
While constantly whisking, slowly add oil until fully emulsified then grate in parmigiano reggiano and whisk to combine.
For croutons, slice a loaf of ciabatta in half and into individual slices. Cover with garlic butter, place on a baking sheet lined with foil and set in a 400F oven for 10 minutes. Cut bread into crouton size before adding to salad