Homemade Caesar Dressing

Make restaurant-style Chicken Caesar Salad at home with this homemade dressing recipe! It comes together in 10 minutes and is great in pasta and marinade recipes too!

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Servings: tablespoons

Calories: 83kcal

Author: Stephanie

Ingredients

½ cup high-quality olive oil see notes
1/3 cup Romano Cheese finely shredded
1 Tablespoon white vinegar
1 egg yolk
1 teaspoon lemon juice
1 dash salt
¼ teaspoon black pepper
2 small cloves garlic
1 whole anchovy filet, or 1/2 tsp anchovy paste

US Customary - Metric

Instructions

In a medium bowl, whisk together all ingredients except for the garlic cloves and anchovy filet. Whisk for a good 60 seconds, until well combined.
Add the combined mixture to a food processor along with the garlic cloves and anchovy filet. Blend until completely smooth.
Refrigerate for a minimum of one hour prior to serving, it will thicken upon standing.
Store the dressing in an airtight container in the refrigerator for up to a week

Notes

Pro Tips:

You may consider using 1/4 cup regular olive oil with 1/4 cup light olive oil.
📘 Find this recipe on page 87 of my 2nd cookbook, Let’s Eat!
If the salad dressing is thicker than you’d prefer, add one teaspoon of water and stir well to combine. Repeat until you’ve attained your desired consistency. (Just tread lightly and add small amounts at a time.)

Storage:

Homemade Caesar Dressing should be stored in an airtight container for up to one week.
These mason jars make perfect storage containers. (This is the jar featured in these recipe images.)

Nutritional information is an estimate and is per tablespoon, this recipe makes about 14 tablespoons.

Nutrition