Homemade Caesar Dressing (Edit recipe)

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If you love Caesar salad as much as I do, you need this easy homemade Caesar dressing in your life! Made with fresh ingredients, this dressing is packed with flavor and tastes so much better than any store-bought version. It’s simple to whip up and keeps well in the fridge for up to 7 days, making it perfect for meal prep or quick weeknight salads. Provecho amigos!

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

10

Serves: 6

Ingredients

1 - 2 tsp Anchovy Paste
1 whole Garlic, fresh clove, minced
1 tsp Dijon Mustard
1.5 Tbsp Lemon Juice, freshly squeezed
1 tsp Worcestershire Sauce
0.75 cup Avocado Oil Mayonnaise
0.25 cup Parmesan Cheese, freshly grated
0.25 - 1 tsp Black Pepper, to taste
2 Tbsp Avocado Oil, substitute olive oil
1 - 3 Tbsp Water, to thin, if needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a blender, dump all the ingredients (except water) in your blender and blend on high speed. Add water as needed to thin.
Let chill and serve over salad, as a dip, or in a sandwich or wrap.
In a bowl, whisk the anchovy paste, garlic, Dijon mustard, lemon juice, and Worcestershire sauce until combined.
Stir in the mayo and grated Parmesan, mixing well until smooth.
Slowly drizzle in the olive oil while whisking to create a creamy, emulsified dressing.
Add water, one tbsp at a time, until the dressing reaches your desired consistency.
Taste and adjust seasoning with black pepper.
Let chill and serve over salad, as a dip, or in a sandwich or wrap.
Provecho!

Notes

The Parmesan cheese + the anchovy paste make this a pretty salty dressing. Add salt to taste as needed!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	263
Fat:	29 g
Carbohydrates:	1 g
Protein:	1 g
Cholesterol:	33 g
Sodium:	328 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.