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The Ultimate Caesar Salad Dressing


November 13, 2009

I adore Caesar Salad; but I’m also extremely picky about it. So many places seem to butcher it, resulting in a boring, bland, watery dressing, or perhaps they go the route of overly thick and too heavily seasoned. Either way, it’s bad.

I’ve been on the hunt for the past few years for the perfect Caesar dressing…and I think I’ve found it.

Try it out and feel free to let me know what you think.

Caesar Dressing

2 egg yolks (you can coddle the eggs before you separate them if you’re concerned about the raw egg factor. I don’t bother personally)

1 TB + 2 tsp lemon juice

1 tsp Worcestershire sauce

Salt & Pepper to taste

2 medium garlic cloves (about 2 tsp, although you can do more or less pending on your affinity for garlic, and if you’ll have to be around company later)

4 anchovy fillets (seldom am I organized enough to have these handy, so I just use anchovy paste that you can buy in a tube at the grocery store. If you go this route, use about 1 tsp)

1/3 cup extra-virgin olive oil.

In a blender or food processor combine the egg yolks, lemon juice, Worcestershire, salt, pepper, garlic, and anchovy fillets. Pulse until smooth. Slowly add the olive oil until the dressing thickens to desired consistency.


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