My Classic Caesar salad dressing (with no raw egg or anchovies) is quick and easy to make and tastes amazing on a variety of greens. Add anchovies if you wish!
Whether you’re in the mood for a classic Caesar salad with chopped romaine or crave a heartier variation that will keep in the fridge for several days, this dressing should be part of the equation.
Thick and creamy with just the right balance of salty, briny, and lemony, the dressing comes together in minutes with basic pantry ingredients and lends memorable flavor to greens of all sorts.
While romaine was the original lettuce used for Caesar salads, I frequently use this dressing for heartier salads and slaws. Shredded Brussels sprouts and kale are my favorites, and they offer the added benefit of holding up well in the refrigerator for several days after they are dressed.
Feel free to go with the classic chopped romaine–or grill halved romaine hearts over high heat just long enough to char the cut edges.
Or you can follow this recipe for Shaved Brussels Sprouts Caesar Salad. Thinly shredded kale works equally well, and you could experiment with shredded cabbage, broccoli, and a variety of purchased slaw mixes.
However you use this dressing, it will be a delicious and satisfying way to enjoy your next salad!
While making the dressing, you may wonder…
How much salad will the dressing cover?
There is enough dressing to liberally coat 14 to 16 ounces of greens. If you prefer a light coat, start with about ¾ of the dressing, toss well, and then add more to taste. I often reserve some and bolster leftovers with additional salad greens or veggies.
Is the dressing too thick?
It is a thick dressing, and while you may thin it with 1 to 3 teaspoons of water, I find that if I toss the salad well, targeting any clumpy areas, the dressing does distribute and evenly coat the cruciferous veggies or greens of your choice. A spritz of water or extra squeeze of lemon juice is always an option if you’d like to further loosen the dressing once added.
What veggies or greens work best with this dressing?
Feel free to mix and match! The dressing works well with all sorts of cruciferous vegetables (Brussels sprouts, cabbage, broccoli, and bok choy) as well as hearty or crunchy greens like kale and romaine.
For additional color and flavor, I often toss in a handful of halved cherry tomatoes and two or three sliced scallions.
Prefer a vegan or mayo-free dressing?
Sunflower seed-based Caesar dressing is equally outstanding and may be used interchangeably with the dressing recipe in this post. Note that the sunflower seeds do need at least six hours to soak.