Easiest Caesar Dressing

Caesar dressing is a highly contested subject matter in my family. The classic salad is a favorite among my husband’s family, whom we quarantined with back in 2020. It was one of the few salads all six could agree on, so it almost nightly appeared at dinner. With all that time on our hands, we spent hours trying various recipes and debating the elements of the perfect version.

What we discovered is that there is no one-size-fits-all Caesar dressing. While my brother-in-law loves a thick, creamy Caesar dressing, I prefer something lighter and more vinaigrette-like. Raw eggs are traditional but can be polarizing, and with a pregnant sister-in-law under the same roof, we learned that they’re quite easy to leave out.

Non-negotiables, however, are garlic, anchovies (though, if you hate them or can’t eat them, let's chat more below), and plenty of Parmesan. All that tinkering resulted in a simple Caesar that can be adapted to just about anyone’s preferences.

Why My Recipe Doesn't Contain Raw Eggs

Olive oil, garlic, raw eggs, anchovies, and Parmesan are key components in classic Caesar dressing. This recipe leaves out the raw eggs because, while they do provide richness, there are plenty of reasons for wanting to skip them.

There’s a risk of foodborne illnesses such as salmonella for those who are pregnant, immunocompromised, or very young or old, and dressing made with raw eggs won’t keep very long in the fridge.

One smart way to replace the raw eggs without losing creaminess is to reach for mayonnaise instead, which is made with pasteurized eggs.

I prefer my Caesar dressing to be lighter and tangier. A bit of Dijon mustard plus extra olive oil helps emulsify and add enough richness to the dressing, so I generally leave even the mayo out. However, just a few tablespoons of it will give you a thicker, more viscous Caesar dressing.

How To Make Caesar Dressing Without Anchovies

Anchovies lend a salty, savory, umami-rich punch to Caesar dressing that’s incomparable. Even if you’re a little hesitant about the tiny fish, I urge you to try them in this recipe because Caesar isn’t Caesar without them. 

That said, if you absolutely can’t stand them or you’re a vegetarian, feel free to use 1 teaspoon of Worcestershire sauce instead. It’s worth noting regular Worcestershire sauce does contain anchovies, too, but in such a small amount that the squeamish won’t notice it. Vegan Worcestershire sauce is anchovy-free and still provides plenty of savory depth.

Tips and Tricks

• Planning on using all the dressing immediately? Make it right in the bottom of your serving bowl then add the lettuce directly to it.
• This recipe calls for oil-packed anchovies, but if you already have anchovy paste on hand, you can use 1 teaspoon of the paste instead.
• Store leftover dressing in an airtight jar in the refrigerator for up to a week. The oil in the version without mayonnaise will solidify in the fridge, but just let the jar sit out on the counter for 15 minutes or so to return it to liquid form. Give both versions a few vigorous stirs to re-emulsify before using.

Dress It Up!

• Greek Salad Dressing
• Homemade Italian Dressing
• Green Goddess Dressing