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Caesar Salad Dressing Recipe


Caesar salad
Paul Poplis/Photolibrary/Getty Images
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.

Makes About 2 Cups Caesar Salad Dressing

Prep Time: 20 minutes

Total Time: 20 minutes


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


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

Add the rest of the dressing ingredients to a blender, along with the egg yolks. Blend until smooth. Refrigerate until needed on the side.
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Caesar Salad Dressing

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