Caesar Dressing

Caesar salad dressing is so personal. Some like it with anchovies and some don't. Some insist on adding an egg yolk and others skip it. Years ago, my friend Hyacinth and I took turns tweaking our Caesar dressing recipe until we got it just right. What we landed on was a dressing that was tangy, garlicky, and perfectly creamy. And I've been making it the same way ever since. It's one of my all-time favorite salad dressings!

The best part about this dressing is you just add everything to a blender or food processor and blend it up. It takes mere seconds, and it lasts up to three days in the fridge (if you don't use the egg yolk), so you can even make it ahead. The second best thing about this dressing is that it's open to tweaking. Start with this recipe as your base and give it a taste. If you think it needs a little more Worcestershire or a little more dijon mustard, add it! You can also add a pasteurized egg yolk to the dressing if you like it a little thicker and richer. Anchovies may not sound appealing, but trust me—they're utterly divine in this dressing. You won't even know they're there!

Use this dressing on homemade salads like this classic Caesar salad, or try something new and fun like this chicken Caesar pasta salad for lunch. I'd even slather this on sandwiches and wraps.

What's the best type of oil for Caesar dressing?

I use a good quality olive oil. You can use extra-virgin or regular olive oil—whatever you have on hand is fine!

Is it safe to make Caesar dressing with raw eggs?

As long as the yolk comes from a pasteurized egg, it's safe to use in this dressing. Pasteurized eggs have been briefly heated to kill off any harmful bacteria.