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Caesar Salad Dressing

Bottled Caesar dressings are convenient, but unfortunately, they’re often full of hidden preservatives, sodium, inflammatory oils, and sugar.

Making your own means you can control exactly what goes into it. And it's usually much more delicious.

This Caesar dressing is straightforward and very forgiving - even if mistakes are made - it’s always good.

It comes together in minutes, keeps well in the fridge for up to 5 days, and is the perfect companion for any green salad or roasted veg.


  • 2 tsp Dijon mustard

  • 2 tsp Worcestershire

  • 2 tsp anchovies paste (or 4 - 6 anchovies crushed with back of spoon)

  • 2 cloves of garlic, pressed (or more - of course!)

  • 1/2 a lemon, squeezed

  • a few dashes of Tabasco

  • ½ tsp sea salt and pepper

Whisk together the above ingredients, until paste forms. Then add:

  • 1/2 C olive oil in a thin stream as you continue to whisk vigorously until a rich, thick dressing forms.

Toss as much as you want with romaine lettuce - or greens of your choice. Then add:

  • ¼ C Parmesan cheese

Store in an airtight container in the refrigerator, and shake well before using.


  • Omit anchovies and replace with olives / capers

  • Omit Parmesan cheese and replace with nutritional yeast


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