Martha Stewart Caesar Salad Dressing

Martha Stewart Caesar salad dressing takes just 10 minutes and garlic, anchovies, lemon juice and olive oil to make a tangy, creamy dressing for crisp romaine. This no-cook, egg-free homemade Caesar dressing fits weeknight dinners, summer cookouts, potlucks and holiday tables.

Mash the garlic and anchovies into a smooth paste with the flat of a knife before anything else goes in. Chopped pieces would leave salty bites in the dressing instead of that even, savory flavor.

Martha builds the dressing on a spoonful of mayonnaise and Dijon mustard, which hold the olive oil together without any raw egg. She also insists on the anchovies, since their saltiness is what the lemon juice is there to balance.

Martha Stewart Caesar Salad Dressing

0.0 from 0 votes

Course: SaladCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

190

kcal

A garlic and anchovy paste is stirred with lemon, mayonnaise and mustard, then whisked with olive oil until thick and glossy. The result is a punchy dressing that clings to every leaf.

Ingredients

• 2 garlic cloves
  

• 4 to 5 anchovy fillets
  

• 1/2 teaspooon coarse salt
  

• 3 tablespoons lemon juice
  

• 1 tablespoon mayonnaise
  

• 1 teaspoon Dijon mustard
  

• 3/4 cup extra-virgin olive oil
  

Directions

• Chop the garlic: Roughly chop 2 garlic cloves and 4 to 5 anchovy fillets together on a cutting board. Then sprinkle the pile with 1/2 teaspoon coarse salt, which gives the knife something to grind against.
• Make the paste: Drag the blade of a large knife at an angle across the mixture, pressing as you go. Keep at it until the garlic and anchovies turn into a smooth paste.
• Add the tangy base: Scrape the paste into a bowl and stir in 3 tablespoons lemon juice, 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard. Mix until the mayonnaise has fully dissolved into the lemon.
• Whisk in the oil: Whisk in 3/4 cup extra-virgin olive oil, pouring it in gradually. Once it all comes together you have about 1 cup of thick, creamy dressing.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does homemade Caesar dressing keep?

Refrigerate it in an airtight container for up to 3 days. Since it has fresh garlic and no preservatives, I wouldn't push it past that. Give it a quick whisk before using, because the oil can separate as it sits.

Can I make Caesar dressing without anchovies?

You can, but the dressing loses its signature savory depth. The recipe stresses that the anchovies are essential, and the lemon is there to balance them. If you really can't use them, try a teaspoon of Worcestershire sauce, though note that Worcestershire itself contains anchovies.

Can I make this dressing ahead of time?

Yes, it can be made up to 3 days ahead and kept in the fridge. Hold it back from the greens until just before serving, so the lettuce stays crisp instead of turning limp and soggy.

Can I use a blender or food processor instead of a knife?

A mini food processor or blender works fine if you don't want to mash the paste by hand. Blend the garlic, anchovies, salt, lemon, mayonnaise and mustard first, then stream in the oil with the motor running.

What is the most common mistake with Caesar dressing?

Skipping the paste step is the big one, because chopped garlic and anchovy leave harsh, salty bites in the dressing. Mash them with the salt until completely smooth, then pour the oil in slowly while whisking so it stays creamy.