Legend has it, Caesar dressing was invented 100 yeas ago by an Italian immigrant living in Mexico. I have no idea if the story is true, but there’s good reason why the popularity of this dressing endures after all these years - everyone adores it. This version is super easy to make at home, and for those who are squeamish about eating raw egg yolks, none are required to make this recipe.

Items used to make this recipe:

(affiliate links)

• classic microplane grater https://amzn.to/3AUQARP

• anchovy paste https://amzn.to/3CEkieh

• Worcestershire sauce https://amzn.to/3YNVYy5

Caesar Dressing

makes approximately 1 1/4 cup

Printable Recipe

Ingredients

• 1 cup mayonnaise

• 2 cloves garlic, grated

• 2 teaspoons fresh lemon juice

• 1 teaspoon anchovy paste (see notes)

• 1 teaspoon worcestershire sauce (see notes)

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 1/2 cup finely grated parmigiano reggiano cheese (about 1 ounce, by weight)

Directions

1. In a medium mixing bowl, whisk together all ingredients. For best flavor, make at least an hour before using. Refrigerate leftovers in an airtight container for up to a week.

Notes

• You can substitute 1-2 mashed anchovy fillets for the anchovy paste.

• You can substitute soy sauce or liquid aminos for the worcestershire sauce.

• I use a microplane grater to finely grate the parmigiano reggiano cheese.