Caesar Salad Dressing

This Caesar Salad recipe spoiled our family forever because we have never found a better one anywhere. When we do happen to order a Caesar Salad at a restaurant, all we do is compare it to this at home version, and our version always wins.

The secret to this family recipe is in the combination of anchovy paste and Worcestershire Sauce. Yep, anchovy paste! You see what many people do not understand is that there is a flavor profile for umami. Both the paste and the sauce add the umami flavor you can not get anywhere else.

We find too many people skimp on Caesar Dressing. They barely cover the Romaine lettuce with the sauce which lets the bitter flavor of the Romaine spines to come through. We suggest you apply this dressing liberally.


  • Servings: ”8-10″
  • Difficulty: ”easy”</p>
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1 Cup Mayonnaise

1/2 Cup Fresh Grated Parmesan Cheese

1 Large Fresh Raw Egg

1 Tablespoon Worcestershire Sauce

1 Tablespoon Anchovy Paste

1 Tablespoon Finely Minced Garlic

1 1/2 Teaspoon Lemon Juice

1/2 Teaspoon Red Wine Vinegar

1 1/2 Teaspoons Fine White Sugar

2 Teaspoons Chopped Fresh Parsley

1/4 Teaspoon Black Pepper

1/4 Teaspoon Dijon Mustard

1/2 Teaspoon Salt

1 Teaspoon Extra Virgin Olive Oil


  1. Combine all ingredients and whisk them together.
  2. Place a covered container of all ingredients in the refrigerator for 2 full hours and serve.
  3. Serve well mixed with your favorite romaine lettuce type and add desired croutons and either shaved or grated fresh parmesan cheese.
  4. We also love this salad charred. Simply take the whole Romaine lettuce head, cover it with extra virgin olive oil, char every side of the lettuce on the grill, place on a plate, cover with dressing, croutons, and shaved or grated  parmesan.


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