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.
For a twist on the usual base of romaine lettuce, try Brussels sprouts, as I do in this easy recipe for Shaved Brussels Sprouts Caesar Salad.
Though the vegan dressing for this Kale Caesar Salad is divine, the classic recipe provides another great-tasting option.
Top your Caesar salad with your favorite store-bought croutons or these Homemade Parmesan Croutons for that crisp crunch!
These more tender, and gluten free, Polenta Croutons are also an excellent topping for Caesar-dressed salads
Restaurant-Style Pan Seared Salmon makes a Caesar salad meal-worthy!
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Easy Caesar Salad DressingPrep Time: 5 minutesTotal Time: 5 minutesYield: 1 cup?
The dressing captures the quintessential Caesar flavor with ease – no raw egg and no anchovies, although anchovies are an option for those who enjoy!
Ingredients
- 1 garlic clove, minced
- 1 tablespoon (15ml) freshly squeezed lemon juice
- 2 teaspoons (10g) Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ cup (104g) mayonnaise (I use Hellmann’s Real)
- ¼ cup (20g) grated Parmesan cheese
- ¼ teaspoon each kosher salt and freshly ground black pepper
- In a small bowl, combine the garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmesan, salt, and pepper, and stir until well combined. Make-ahead tip: The dressing may be prepared in advance and will keep in the fridge for at least a week.
Instructions
- In a small bowl, combine the garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmesan, salt, and pepper, and stir until well combined. Make-ahead tip: The dressing may be prepared in advance and will keep in the fridge for at least a week.
- Add to this Shaved Brussels Sprouts Caesar Salad or14-16 ounce bag salad greens, or other shaved cruciferous vegetables and toss with dressing. Start with three-quarters of it, toss well, and then add more to taste. If time allows, Top with optional ingredients of choice, such as Homemade Parmesan Croutons, anchovies, and/or or protein like grilled chicken or Restaurant-Style Pan Seared Salmon, and enjoy!
- Leftovers will keep in the refrigerator for up to 4 days. To freshen the flavor, I often add a light squeeze of lemon juice. You don’t need much—one small wedge is usually enough to do the trick.
Notes*for vegetarian, omit the Worcestershire
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- 1 garlic clove, minced
- 1 tablespoon (15ml) freshly squeezed lemon juice
- 2 teaspoons (10g) Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ cup (104g) mayonnaise (I use Hellmann’s Real)
- ¼ cup (20g) grated Parmesan cheese
- ¼ teaspoon each kosher salt and freshly ground black pepper
- In a small bowl, combine the garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmesan, salt, and pepper, and stir until well combined. Make-ahead tip: The dressing may be prepared in advance and will keep in the fridge for at least a week.
- In a small bowl, combine the garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Add the mayonnaise, Parmesan, salt, and pepper, and stir until well combined. Make-ahead tip: The dressing may be prepared in advance and will keep in the fridge for at least a week.
- Add to this Shaved Brussels Sprouts Caesar Salad or14-16 ounce bag salad greens, or other shaved cruciferous vegetables and toss with dressing. Start with three-quarters of it, toss well, and then add more to taste. If time allows, Top with optional ingredients of choice, such as Homemade Parmesan Croutons, anchovies, and/or or protein like grilled chicken or Restaurant-Style Pan Seared Salmon, and enjoy!
- Leftovers will keep in the refrigerator for up to 4 days. To freshen the flavor, I often add a light squeeze of lemon juice. You don’t need much—one small wedge is usually enough to do the trick.
*for vegetarian, omit the Worcestershire
Ann, you are making me look like a rock star! I made this dressing last night and it was delicious! Hubby loved it also! Win, Win!
Love your comment, Karen! Thanks for the great feedback and rock on!
I did it this way. It was delicious. It was bliss.
Love your comment, Tristin. Thank you!