Caesar Salad Dressing

Caesar salad
Paul Poplis/Photolibrary/Getty Images
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 2 Cups (16 servings)
Ratings (14)

As the story goes, America's most popular restaurant salad dressing was invented by Caesar Cardini in Tijuana, Mexico. This Caesar salad dressing recipe can also be used as a vegetable dip or sandwich spread.

What You'll Need

  • 2 egg yolks (from coddled eggs; see procedure below)
  • 2 large garlic cloves
  • 3 whole anchovy fillets
  • 3/4 cup mayonnaise
  • 1/2 cup Parmigiano-Reggiano (finely grated)
  • 1/3 cup olive oil
  • 1/4 cup lemon juice (fresh)
  • 1 tablespoon water (cold)
  • 1 teaspoon black pepper (or to taste)
  • salt to taste

How to Make It

  • To Coddle the Eggs:

  1. Place 2 room temperature eggs in a small saucepan.
  2. Pour in boiling water until the eggs are covered.
  3. Leave for 1 minute, then drain and run under cold water until the eggs are cool enough to be handled.
  4. When cool, separate the eggs and reserve the yolks.
  • To Make Dressing:

  1. Add the rest of the dressing ingredients to a blender, along with the egg yolks.
  2. Blend until smooth.
  3. Refrigerate until needed.
    Nutritional Guidelines (per serving)
    Calories 153
    Total Fat 14 g
    Saturated Fat 3 g
    Unsaturated Fat 6 g
    Cholesterol 36 mg
    Sodium 150 mg
    Carbohydrates 4 g
    Dietary Fiber 0 g
    Protein 4 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)