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Best Homemade Caesar Salad Dressing

This Caesar salad dressing recipe is the best you will ever make! It has a wonderful, rich taste thanks to anchovies, garlic, lemon, mustard, and Parmesan.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2527.8 kcal

Equipment

  • 1 Small Mixing Bowl For preparing the dressing
  • 1 Whisk For emulsifying the dressing
  • 1 Large Skillet For making garlic-infused oil and croutons
  • 1 Large Mixing Bowl For tossing the salad
  • 1 Chef's Knife and Cutting Board For mincing garlic and preparing bread

Ingredients
  

Main

  • 6 cloves garlic peeled, divided
  • 3/4 cup mayonnaise
  • 6 tablespoons grated Parmesan cheese divided
  • 5 anchovy fillets minced
  • 1 tablespoon lemon juice or more to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1/4 cup olive oil
  • 4 cups day-old bread cubed
  • 1 head romaine lettuce torn into bite-sized pieces

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use. Dotdash Meredith Food Studios
  • Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper. Dotdash Meredith Food Studios
  • Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat. Dotdash Meredith Food Studios
  • Serve and enjoy! Allrecipes Magazine

Notes

For a truly superior dressing, ensure your anchovy fillets are minced very fine, almost to a paste, or use anchovy paste for convenience and smoother integration. A good quality mayonnaise forms the backbone here, so choose wisely. When making croutons, don't overcrowd the skillet; cook them in batches if necessary for even browning. Removing the garlic from the oil prevents it from burning and turning bitter, imparting just the right amount of aromatic flavor to your croutons. Toss the salad just before serving to maintain the lettuce's crispness and prevent the croutons from becoming soggy. Consider adding a touch of freshly cracked black pepper directly into the dressing for an extra kick.