Caesar Salad Dressing - 2 Ways
This classic Caesar salad dressing recipe has 2 variations using either anchovies or capers and takes only a few minutes to make.
Servings 4 servings
Calories 183kcal
Equipment
Ingredients
With Anchovies
- 2 garlic cloves
- 2 teaspoons anchovy paste
- ⅓ cup mayonnaise
- ⅓ cup grated Parmesan cheese
- 1 lemon zest and juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon freshly cracked black pepper
With Capers
- 2 garlic cloves
- 2 tablespoons drained capers
- ⅓ cup mayonnaise
- ⅓ cup grated Parmesan cheese
- 1 lemon zest and juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon freshly cracked black pepper
Instructions
- Place the garlic cloves on a small cutting board and mince until it forms a paste.
- Add the anchovy paste or the capers on top and continue to mince until well combined. Transfer to a small jar.
- Add the mayonnaise, parmesan cheese, lemon zest and lemon juice, dijon mustard, Worcestershire sauce and black peppers. Whisk together until smooth and creamy.
- Taste and add salt or lemon juice, if needed.
Notes
*The serving size and nutrition information is per recipe.
Storage: Because you're using mayonnaise in this Caesar salad dressing (not raw eggs), the dressing will keep in the fridge for up to a week!
Nutrition
Serving: 2ounces | Calories: 183kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 456mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 1mg