How do you make homemade Caesar salad dressing?

To make Caesar Salad with Homemade Caesar Dressing, start by blending a coddled egg (or 1 tbsp of mayonnaise), lemon juice, anchovy fillets, garlic, mustard powder, Worcestershire sauce, and milk. While blending, slowly stream in light olive oil until the mixture emulsifies into a smooth, creamy dressing. Add black pepper to taste. Chill for 10–15 minutes to let the flavors meld. This simple homemade version delivers a fresh, bold taste that bottled dressings can’t replicate.

How to make a Caesar step by step?

First, wash and chop romaine lettuce, then chill it. Prepare croutons by toasting bread cubes with olive oil and garlic. Next, make the Caesar dressing as outlined above. In a large bowl, combine romaine, avocado (optional), Parmesan, and croutons. Drizzle with dressing and toss until coated. Add extra cracked pepper and cheese before serving. This Caesar Salad with Homemade Caesar Dressing comes together in minutes and tastes like a restaurant-quality dish.

What is usually in Caesar salad dressing?

Traditional Caesar dressing contains anchovies, lemon juice, olive oil, raw or coddled egg, garlic, Worcestershire sauce, mustard (or mustard powder), and black pepper. These ingredients create a creamy, savory, tangy dressing full of umami. Variants may include mayonnaise, yogurt, or dairy-free alternatives. The hallmark of Caesar Salad with Homemade Caesar Dressing is the emulsion—rich, thick, and punchy in flavor.

What are the original ingredients of a Caesar salad?

The original Caesar salad by Caesar Cardini included romaine lettuce, raw egg, Parmesan cheese, croutons, Worcestershire sauce, garlic, olive oil, and lemon juice. Anchovies were later added to amplify the umami element. This timeless combination remains the foundation of Caesar Salad with Homemade Caesar Dressing, honoring its roots while welcoming thoughtful twists.

Caesar Salad with Homemade Caesar Dressing: Crisp, Creamy, Classic

Description

Caesar Salad with Homemade Caesar Dressing – discover how to make this creamy, tangy classic from scratch with bold flavor and simple steps.

Ingredients

For the Salad:
- 1 large head romaine lettuce, chopped (or 2 small heads)
- 1/3 cup shredded or shaved Parmesan cheese
- 1 to 2 ripe avocados, diced (optional)
- 1 cup croutons
- Freshly ground black pepper, to taste
For the Dressing:
- 1 cup light olive oil
- 1/3 cup fresh lemon juice (about 1½ lemons)
- 6 anchovy fillets (packed in oil)
- 1 large egg, coddled (or 1 tablespoon mayonnaise as a substitute)
- 2 garlic cloves
- 2 tablespoons milk
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1/2 teaspoon ground black pepper

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Instructions

Prepare the Coddled Egg (Optional):
- Bring a small pot of water to a boil.
- Gently lower the egg into the boiling water and stir continuously for 2½ minutes.
- Transfer the egg to cold water, then crack and split it open. Scoop out the yolk and scrape the cooked whites into a bowl.
Make the Dressing:
- In a blender or food processor, combine the coddled egg (or mayonnaise), olive oil, lemon juice, anchovies, garlic, milk, Worcestershire sauce, mustard powder, and black pepper.
- Blend until smooth. Adjust the seasoning as needed, such as adding more lemon juice.
- Chill the dressing in the refrigerator while assembling the salad.
Assemble the Salad:
- In a large bowl, combine chopped romaine, shredded Parmesan, and avocado if using.
- Drizzle with the desired amount of dressing and toss until evenly coated.
- Top with croutons and freshly cracked black pepper.
- Serve immediately.

Prep Time: 20 minutes
Cook Time: 00 minutes
Category: Healthy Salad Recipes
Method: Tossed
Cuisine: American