A homemade Caesar dressing is a game-changer – my version is parmesan heavy and umami-packed with anchovies, capers, and lots and lots of parmesan. It’s perfect for classic salads with romaine, pasta salads, and so much more.

Chef Tips:

• Use a food processor – Blending the anchovies, capers, and garlic together ensures a smooth, even distribution of flavor throughout the dressing.
• Adjust consistency – If the dressing is too thick, gradually add water (1 tablespoon at a time) until you reach your desired consistency. A thicker dressing is great for dipping, while a thinner one coats greens more evenly.
• Let it rest – Allow the dressing to sit for at least 10 minutes before using. This helps the flavors meld together for a more balanced taste.

Ingredient Notes:

• Anchovies: The key ingredient that makes caesar a caesar, but if you’re not a fan, try using 1 teaspoon of Worcestershire sauce or fish sauce instead.
• Capers: They bring a briny, tangy kick, but you can leave them out or swap them for an extra anchovy if you want more savory richness.
• Acid: I use both lemon juice (another caesar staple ingredients), and white wine vinegar. The lemon is critical, but you can subsitute out the white wine vinegar.
• Mayo: Creates a super creamy base, but Greek yogurt can be used for a lighter, tangier version.
• Dijon Mustard: Helps emulsify the dressing while also rounding out the flavor.
• Parmesan: Freshly grated is best (or if you can find grated parmesan in the refrigerated section, that type is good!). Pecorino Romano works well too.