Have you ever made your own salad dressing? It’s so easy and soooo much better than store bought. This is my favorite Caesar salad dressing and probably my favorite dressing of all time. Not too thick, not too thin, perfectly refreshing. You can make it several hours or days ahead. It is also probably my kids’ favorite and we have it quite often. Store bought holds no comparison. If desired, you may add anchovies to taste. (I don’t desire.)
It’s not difficult, it’s only six ingredients! If you are using large lemons, and they are juicy you will get close to 1/4 cup of juice with 2 lemons. With the smaller lemons plan on half that amount. If you come up a tad short on lemon juice, add water and a bit of lemon zest. Really, this is not a finicky recipe.
You can easily double or triple the recipe so you have plenty for the week. Grate some extra Parmesan for the salad. When ready to serve; toss with Romaine lettuce, extra Parmesan and a wedge of lemon. For a main dish add some cooked cubed chicken or some cooked salmon. If you are not low carbing, add some croutons. If we (a family of 5) are having Chicken Caesar Salads as a main dish for dinner – I double the recipe. Actually I almost always double this recipe – because we like it that much!
Caesar Salad Dressing
By May 11, 2014Published:
- Yield: 1-1 1/4 cups
- Prep: 10 mins
This Caesar dressing is my favorite. Not too thick, not too thin. Just enough garlic for flavor and some lemon juice to make it refreshing. I don't know if I would ever get tired of it.
- 2 large garlic cloves peeled
- 1 tablespoon stone ground or Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1/2 cup freshly grated Parmesan cheese
- Combine first 4 ingredients in a blender or small food processor and mix until smooth. Slowly add olive oil until blended. Add cheese and blend 2 to 3 seconds. Chill, covered, at least two hours to blend flavors.