Caesar Salad Dressing

Caesar salad will forever be at the top of our salad bracket. Don't get me wrong—I love the crispy, crunchy croutons and shaved Parm, but if I'm being honest, the real star of the show is the dressing. There are variations on how to make this umami-packed dressing, but to me, there's only one true way. Whether you're looking to perfect your Caesar game or simply need a new staple dressing recipe, this is the one you should keep in your back pocket. Keep reading on for all of my top tips.

How To Make Caesar Salad Dressing

INGREDIENTS

• Anchovies: These little oil-packed fish are an umami powerhouse that gives Caesar dressing its distinct taste.
• Lemon Juice: Bright, acidic lemon juice brings much needed balance to the rich dressing.
• Dijon Mustard: A little Dijon mustard added to the dressing provides a hit of acid and a little bit of spice.
• Whole Egg: The traditional choice for homemade Caesar dressing is egg yolk for richness, so that's what I'm doing here. But I hate the idea of potentially wasting the egg whites. With the right amount of whipping, it's possible to achieve a fluffy, rich, and extremely delicious Caesar dressing including the whole egg, so feel free and do that if you don't want to waste any precious eggs.
• Parmesan: A classic component Caesar dressing, Parmesan adds a salty, nutty bite and also helps to thicken up the dressing texture. Make sure you are freshly shredding your cheese here—Parm is a main character in this dressing (and salad), so it's important to get the best possible flavor and texture.
• Black Pepper: Using freshly ground black pepper is key; you don't want to be reaching for the pre-ground stuff. Salt and pepper do heavy lifting, and we want the texture and flavor to be as potent as possible.

STEP-BY-STEP INSTRUCTIONS

In a medium bowl, give the anchovies, garlic, egg yolks, lemon juice, and Dijon a good whisk to combine. I recommend wrapping a kitchen towel around the base of the bowl to keep it steady while whisking—you want to be able to whisk thoroughly.

Once combined, slowly stream in the oil while you're whisking. If you don't want to do this by hand, you can also use an immersion blender or a small food processor. Soon the dressing will become thick and creamy.

Add in the Parmesan and black pepper, and give everything a good stir to combine. Season to taste with salt (add a bit at a time, the anchovies will be fairly salty), then serve!

The full list of ingredients and instructions can be found in the recipe below.

Storage

The dressing can be made 5 days ahead. Store in an airtight container (or bottle!) and refrigerate.