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Classic Caesar salad dressing - with no raw egg or anchovies - is quick and easy to make and tastes amazing with shredded Brussels sprouts and kale as well as romaine. (And you can add anchovies if you wish!)

Easy Caesar Salad Dressing

5 from 1 vote
The dressing captures the quintessential Caesar flavor with ease – no raw egg and no anchovies, although anchovies are an option for those who enjoy!
Yield: ~¾ cup
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Prep Time 5 minutes
Total Time 5 minutes

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

Instructions

  1. 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.
  2. Enjoy with Shaved Brussels Sprouts Caesar Salad or 14-16 ounce bag salad greens, chopped romaine lettuce, shredded kale, or other shaved cruciferous vegetables, and toss with dressing. Start with three-quarters of the dressing, toss well, and then add more to taste.
  3. 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!
  4. Leftovers will keep in the refrigerator for a week or so. To freshen the flavor, I sometimes 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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