Easy Caesar Salad Dressing
Easy Caesar salad dressing is deliciously rich and creamy and takes just minutes to shake up with on-hand ingredients (no anchovies or raw egg needed)!
Yield: 2 /3 cup
Ingredients
- ⅓ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- Zest and juice of 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 4-5 dashes Worcestershire sauce
Instructions
- To make the dressing, add all of the dressing ingredients to a large jar or container with a tight-fitting lid. (Alternatively, you can whisk this together really well in a bowl.)
- Cover and shake well to combine. If you aren’t using it immediately, you may need to reshake it before you pour it on your salad.
- The dressing will keep for up to a week in the fridge.
Notes
This easy dressing does not include anchovies, making it even easier to whip up anytime. However, if you have some you’d like to use, add a teaspoon of anchovy paste or 3 small oil-packed anchovies, finely chopped. (It helps to mash them with the side of a knife along with the garlic and salt on your cutting board.)
No raw egg here either. Which means no tempering to try to eliminate any risk of salmonella. However, you could add a tablespoon of mayo or even Greek yogurt if you’d like a creamier texture to your dressing.
Homemade Caesar dressing will keep for up to a week in the fridge. Keep it in a covered container. You may need to re-whisk or re-shake your dressing before using.
Video
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 258mg
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