Caesar Dressing

This dressing can go on any Caesar salad you like, or on our Crispy Caesar Cups.

  • Yield: Makes 2/3 cup

Source: Martha Stewart Weddings, Summer/Fall 1997


  • 1/2 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice (1 lemon)
  • 1 large egg yolk
  • 1 small garlic clove, peeled and mashed to a paste
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • 5 flat anchovy fillets, rinsed, patted dry, and minced
  • 1/4 cup freshly grated Parmesan


  1. Whisk lemon zest, juice, yolk, garlic, pepper, and salt in a bowl. Slowly whisk in oil. Add anchovies and Parmesan. Adjust seasoning. Place in refrigerator to chill. May be made a day ahead.

Cook's Notes

Raw eggs should not be used in food for pregnant women, babies, young children, or anyone whose health is compromised.


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