Description

A rich, tangy, and garlicky classic Caesar dressing—perfect for transforming crisp romaine into a restaurant‑style salad with minimal effort.

Ingredients

1 cup mayonnaise

¼ cup grated Parmesan cheese

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon anchovy paste (or 2 anchovy fillets, finely chopped)

1 clove garlic, minced

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2–4 tablespoons water (to thin, as needed)

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Instructions

In a medium bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, garlic, salt, and pepper until smooth and creamy.

Taste and adjust seasoning—add more lemon juice for brightness, anchovy for umami, or garlic for punch.

If the dressing seems too thick, whisk in water 1 tablespoon at a time until the desired pourable consistency is reached.

Use immediately or refrigerate in an airtight container for up to 5 days.

To serve, toss about ½ cup dressing with a head of torn, washed romaine hearts. Top with extra Parmesan, a squeeze of lemon, and crisp croutons if desired.

Prep Time: 5 minutes
Category: Appetizers