Recipes for Salad Dressing – Caesar Salad Dressing

This salad dressing is fishy in taste due to the anchovies. If you hate the fishiness you can go ahead and omit the anchovies all together. It is a great, light dressing. I use mayonnaise in this instead of raw egg because I am leery of feeding the family uncooked eggs. Commercial mayonnaise is loaded with acid and preservatives that can actually extend the life of salads by killing bacteria. The eggs that are used in making it are pasteurized to kill harmful bacteria. Here is what you need for this:

2 garlic cloves
2 fillets anchovies
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons freshly squeezed lemon juice
1/2 cup olive oil
Salt & Pepper


Mash the anchovy fillets and set aside. Mash the garlic cloves with 1 teaspoon coarse salt. I find that the easiest way to do this is by passing the garlic through a garlic press. I then mash it with the salt using the back of a spoon.

Place the mashed anchovies and garlic in a bowl. Whisk in the mayonnaise (most recipes call for raw egg or yolks but I prefer to use mayonnaise because of the possible perils of eating raw egg), the Worcestershire and the lemon juice. Add the olive oil very slowly into your bowl, whisking constantly, until you have a nicely emulsified salad dressing.

Refrigerate for up to 2 days. Serve and enjoy!

Print the Caesar Salad Dressing Recipe Here