Caesar Salad Dressing

Caesar salad has to be one of my favorite things to eat, especially during summer. My mom made chicken Caesar salad for my family almost every week when I was growing up and let me tell you – homemade dressing is just a complete game-changer (plus I swear it’s so easy!).

The key to a thick, creamy, emulsified Caesar dressing is the SLOW addition of olive oil to the base. Did I mention you need to add the oil in slowly? I know I sound like a broken record but it’s so key! Introducing the olive oil in a very slow stream to the base mixture will ensure that it gets properly combined, or emulsified with the egg yolk. This is what gives you that thick, super creamy end product. The Dijon mustard is a key ingredient because it adds an awesome tangy flavor, but also helps to stabilize the emulsification and prevent the dressing from breaking (AKA when the oil separates out).

This creamy Caesar dressing is perfect:

1. Paired with cold, crisp romaine lettuce, croutons and freshly grated Parmesan cheese for a classic Caesar…duh (add chicken or salmon if desired!).

2. Tossed with shaved raw brussels sprouts as a salad base instead – SO good. I recently did this and used my sourdough focaccia to make croutons – it’s next level!

3. Spread on sandwich bread with sliced turkey or chicken, lettuce and shaved Parmesan for a chicken Caesar sandwich. This one is inspired by a local sandwich shop where I grew up.

4. Served alongside roasted cauliflower and topped with Parmesan cheese and black pepper. I did this recently and LOVED it.

Makes ~1.5 cups of dressing.

INGREDIENTS

• 1 garlic clove

• 6 anchovies (can sub with a few dashes of fish sauce)

• 1 egg yolk

• 1 tsp Worcestershire sauce

• Zest and juice from 1/2 of a lemon

• 2 Tbsp red wine vinegar

• 2 Tbsp Dijon mustard

• 1 tsp kosher salt

• 1 cup extra virgin or pure olive oil

• 1 Tbsp freshly ground black pepper

METHOD

1. In a food processor, combine all ingredients except the olive oil and pepper until the mixture is homogeneous and smooth.

2. With the food processor running, slowly stream in the olive oil to the base mixture. The dressing will get thicker as more olive oil is added. Note: it will take a good minute or two to add all the oil since you’re doing it so slowly.

3. Transfer the dressing to a bowl and fold in the black pepper.

4. Toss with romaine lettuce, croutons and Parmesan cheese for a classic Caesar salad or use as desired. The dressing will last in the fridge for up to one week.