Homemade Caesar dressing — Caesar Pasta Salad, Steakhouse Caesar Dressing, Vegan Caesar Pasta, and a classic Caesar Salad for a fast weeknight dinner.
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Open in Pepper →A good Caesar dressing turns a head of romaine into supper. Once you've whisked together garlic, lemon, and anchovy yourself, the bottled stuff never quite tastes right again.
Cooks on Pepper reach for this collection on nights when there's chicken to slice over greens, or when a big bowl of Caesar Pasta Salad is the whole meal and nobody's complaining.
Every recipe here is either the dressing or something to put it on: The Best Caesar Salad Dressing with egg and olive oil, a quick Caesar Dressing built on mayonnaise and Dijon, Steakhouse Caesar Dressing, Homemade Caesar Dressing with oil-packed anchovies, plus Yuzu Miso Caesar Salad and a cashew-based Vegan Caesar Pasta.
Mash the garlic first
Smash one large clove with a pinch of kosher salt into a paste before anything else goes in, so you don't bite into raw garlic chunks.
Melt the anchovies
Mince 3 to 4 oil-packed fillets and mash them with the garlic until they disappear; the dressing tastes savory, not fishy.
Add the oil slowly
Whisk in the cup of olive oil a few drops at a time at the start, then in a thin stream, or the dressing will break.
Dress the lettuce cold
Chill the romaine 20 minutes and dry it well; wet leaves thin the dressing and it slides right off.