A zippier Caesar dressing, this creamy Caesar vinaigrette brightens up homemade salads, bringing the classic funk you expect with a bolder, balanced flavor. This recipe comes together easily in the food processor and develops a creamy, emulsified texture without mayonnaise or raw egg.
It might not appear as such at first glance, but this isn't standard homemade Caesar dressing. I want you to dial up the bite and ease of preparation, keep the funk, and leave out the raw egg and/or mayo to land on this creamy Caesar vinaigrette.
When it comes to salad dressings, my rule is that they need to be punchy. Especially vinaigrettes, and even more so if they're being served over strong-ish tasting greens. Otherwise you're eating oily lettuce. My house dressing (maple balsamic vinaigrette) sticks the landing beautifully.
This creamy Caesar vinaigrette doesn't pull any punches. Farther on the zippy vinaigrette end of the spectrum than its creamier Caesar dressing counterparts, I admittedly mangled the traditional vinaigrette ratio of 3:1 oil to vinegar (not enough oomph!) to result in a creamy yet acidic, richly-flavored dressing that has a bold presence when drizzled over salad greens. It makes a really good addition to a chicken Caesar salad.
Note: This is a homemade Caesar dressing without mayonnaise, as you'll sometimes see, or raw egg yolk. Combining everything in the food processor helps develop its creamy texture and emulsification staying power.
Recipe Ingredients
- Parmesan: Freshly-shredded wedge Parmesan is the move versus the pre-shredded kind. Parmesan is such an impactful ingredient in Caesar vinaigrette we want the strongest flavor (pre-shredded can be a little dull).
- Anchovy fillets: For that signature Caesar dressing flavor. Look for oil-packed anchovies as salt-packed anchovies require more prep work. The flavor they bring is not overly fishy, promise!
- Olive oil: Just my preference, but another fairly neutral-flavored oil you like in salad dressings, like avocado oil, can be used, too.
- Lemon juice: Freshly-squeezed is strongly recommended for the brightest flavor.
- Garlic: Same deal here. A bolder flavor comes from whole cloves vs. pre-minced jarred garlic.
- Worcestershire sauce: This boosts the umami-ness of the anchovy and helps deliver the classic Caesar taste.
- Dijon mustard: My usual is a stone-ground Dijon but any is of course fine.
- Apple cider vinegar: Joins with the lemon juice to bring a sharper note without overdoing it on the citrus.
- Sugar: A small amount rounds out the other salty, acidic, umami flavors.
Anchovy Fillets vs. Anchovy Paste
I've made this Caesar vinaigrette recipe with both whole anchovy fillets and anchovy paste. I don't underestimate convenience when it comes to ingredients with an easier substitute like this, but in the case of this vinaigrette I recommend anchovy fillets for the clearest, richest flavor. The paste can more easily hide in thicker versions with a mayo base (or my Greek yogurt Caesar dressing).
Anchovy paste can work if it's what you have, though the flavor is a little more one-note and saltier, so start with a smaller amount and add more to taste.
Making Caesar Vinaigrette in the Food Processor
Traditionally Caesar dressings are hand-prepared, but I think the food processor makes super quick work of everything here to produce a smooth texture. There's no concern re: how the egg yolk will behave (because there is none) or need to slowly drizzle in the oil - just throw all the ingredients in and blitz.
- Step 1: Add all vinaigrette ingredients (except for the salt) to the bowl of a food processor.
- Step 2: Process until smooth, then taste to see if you'd like to add salt, more oil, etc.
Serve this Caesar vinaigrette how you would any salad dressing, though I'm partial to the classic Caesar salad base of romaine lettuce, croutons, and more shredded Parmesan.
Tips and Tricks
- Add salt at the end, but only if needed. Several ingredients in this Caesar vinaigrette are salty on their own (Parmesan and anchovies) so you may not need to add any salt at all. Take a taste before seeing if you'd like some.
- Adjust the consistency. If you'd like a thicker vinaigrette, add more Parmesan. If you'd like it thinner, add commensurate amounts of oil and lemon juice/vinegar.
- Too much bite? Add a little extra Parmesan, oil, or even a drizzle of water to mellow the flavor.
- Easy storage. While this Caesar vinaigrette is made in the food processor, I like to store it in a salad dressing shaker bottle. The pour spout makes this kind of vessel better than a jar or container, and I love how easy it is to shake to re-emulsify.
More Salad Dressing Recipes
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Creamy Caesar Vinaigrette
Ingredients
- ⅔ cup (64g) finely-shredded Parmesan
- 4 Tablespoons (60 ml) extra-virgin olive oil
- 2 ½ Tablespoons (38 ml) freshly-squeezed lemon juice (about one large lemon)
- 1 ½ Tablespoons (23 ml) apple cider vinegar
- 4 oil-packed anchovy fillets (see note re: anchovy paste)
- 2 teaspoons (10g) Dijon mustard
- 2 teaspoons (10 ml) Worcestershire sauce
- 1 small-ish clove garlic finely minced
- ¼ teaspoon granulated sugar
- 4-5 cranks cracked black pepper
- Salt to taste
Instructions
- Add all ingredients except for the salt to the bowl of a food processor. Process until evenly combined and the anchovies and Parmesan are as smooth as they can be. Take a taste and see if you'd like to adjust any of the ingredients - add more olive oil, add a little salt, etc.
- Serve over romaine lettuce, croutons, and more shredded Parmesan for a zippier Caesar salad. Store vinaigrette in an air-tight container in the refrigerator for up to 3-4 days, shaking well before serving.
Notes
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Nutrition
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