- 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
Easy Caesar Salad Dressing
Yield: ~¾ cup
This dressing captures the quintessential Caesar flavor with ease – and no raw egg or anchovies, although anchovies are an option for those who enjoy!
Ingredients
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.
- 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.
- 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 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