Salads
Southern
Yield: 1 1/2 cups
Author: Tammy Nichols
Caesar Dressing - Master Cookbook Recipe # 550

Caesar Dressing - Master Cookbook Recipe # 550

This homemade Caesar Dressing is rich, savory, and incredibly easy to whip up. By using fresh garlic, anchovy paste, and a blend of parmesan, you get that authentic, bold flavor that puts store-bought versions to shame. It’s the perfect creamy finish for your crisp romaine hearts.

This is recipe #550 in Tammy’s Master Cookbook.

Prep time: 5 minTotal time: 5 min
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Ingredients

  • 1 cup plain yogurt (or 1 cup mayonnaise)
  • 1 raw egg yolk (optional)
  • 4 cloves garlic, pressed
  • 1 Tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 Tbsp anchovy paste
  • 1/2 tsp salt
  • 1/2 cup grated parmesan cheese
  • 1/2 cup shaved parmesan cheese (reserved for topping the salad)

Instructions

  1. Combine: In a medium mixing bowl, add the yogurt (or mayo), egg yolk (if using), pressed garlic, Dijon mustard, Worcestershire sauce, anchovy paste, salt, and grated parmesan.
  2. Blend: Whisk all the ingredients together vigorously until the dressing is smooth and well-incorporated.
  3. Serve: Toss the dressing with your prepared salad greens. Use the reserved shaved parmesan to top the salad just before serving.

Notes

Tammy's Tips

Don't be afraid of the anchovy paste,it's what gives Caesar dressing its signature "umami" punch without being overly fishy! If you prefer a lighter dressing, using plain Greek yogurt is a fantastic way to keep it creamy while cutting back on the richness of mayonnaise. This dressing is best when made fresh, but you can store any leftovers in an airtight jar in the refrigerator for a few days.