Caesar Salad Dressing

Caesar Salad Dressing

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Darlene Dulewski


I've tried many Caesar Salad Dressings and don't like most of them, so I came up with my own recipe. Everyone who has tried this dressing just loves it, and I am always giving away the recipe. This salad dressing should be made a day ahead so that it has time to thicken; I always double the recipe so that I can have it more than once; I make this dressing in a 32 oz. jar so that it is easier to mix.


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15 Min
5 Min


  • 2
    large cloves garlic, diced (or 2 tsp. diced garlic from a jar)
  • 1
    tsp. anchovy paste (or 2 mashed anchovy filets) (optional)
  • 1
    tsp. lemon juice
  • 1
    tbsp. yellow mustard (not dry mustard)
  • 1
    tsp. worchester
  • 1
    egg yolk (coddled for 5 minutes*)
  • 1/3
    cup olive oil
  • 1/2
    tsp. vinegar
  • 1/2
    tsp. dried oregano (the flaked kind)
  • 1/2
    tsp. ground paprika
  • 5
    tbsp. milk
  • 1/4
    cup grated parmesan cheese (or parmesan & romano combo)
  • 1
    large head romaine lettuce (or other lettuce if you prefer)
  • ·
    croutons (optional)

How to Make Caesar Salad Dressing


  1. In a jar, combine ingredients in order listed, shake well and let dressing sit in refrigerator overnight to thicken. Serve on romaine lettuce with croutons (optional)
  2. * How to Coddle an Egg: In a glass measuring cup, bring water to boil in microwave. Set egg in boiled water for 5 minutes and remove. Crack open and use only the yolk.

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