Go Back Email Link

Caesar Salad Dressing

Savory, light, better than tableside Caesar Salad
Course dinner, holiday, Side Dish
Cuisine American
Keyword anchovy, homemade, parmesan cheese, salad, salad dressing


  • 3 cloves garlic, mashed & chopped more or less to taste
  • 1 tsp coarse sea salt you can use fine ground but use a little less
  • 1/2 cup olive oil vegetable oil or canola are fine
  • 1 whole lemon more or less to taste
  • 1 egg
  • 1 tbsp Dijon Mustard heaping
  • 1.5 tbsp Anchovy Paste heaping
  • 6 shakes Worcestershire Sauce more or less to taste
  • 1/2 cup Parmesan-Romano, Asiago, or combo more or less to taste
  • 1 large Wooden Bowl aged and seasoned prefered


  • STEP ONE: Smash the garlic pods with the smooth side of a meat mallet (I use this mallet every day!) or the flat part of a larger knife using the back of your hand. Cut up mashed garlic and place in a wooden bowl with the coarse sea salt. Use the back of a large kitchen spoon and rub garlic and salt all around your bowl. This first step is key to this beautiful salad.
    STEP TWO: Scrap out half of the mash mixture and save for the end. Note: This step controls the salt.
    STEP THREE: Pour Olive Oil and swirl around with a spoon mixing the garlic, oil, and salt together. NOTE: if using real anchovy fillets, add at this step but mash with your spoon in the oil-garlic mixture.
    STEP FOUR: Add egg and gently mix egg and oil mixture together until just incorporated. Squeeze 1 whole lemon into the egg-oil mixture. Mix or whisk vigorously until the mixture becomes thicker and "milkier". Note: the milky color is the lemon juice "cooking" the egg.
    STEP FIVE: Add the anchovy paste, Worcestershire Sauce, and Dijon mustard. Whisk together until smooth. Note: if using real anchovies skip adding the anchovy paste in this step.
    STEP SIX: Add and mix Parmesan Cheese, Romano, Asiago, or a combination of all three. Taste for salt-garlic level...adjust with the leftover mixture from the first step. Refrigerate for at least an hour. NOTE: If refrigerating overnight, transfer to a glass bowl or jar...you'll ruin the wood bowl if the liquid stays in too long.


Note: If using anchovy fillets out of a can, drain 3 or 4 (or more depending on your taste buds) on a paper towel before mashing into the oil.