You’re probably thinking, “Can’t I just buy a bottle of this from the store?”. Well, yes. Of course you can. But you’d be cheating yourself out of some serious flavor if you did.

I absolutely love homemade salad dressings. They have a fresher and better flavor than the bottled stuff. They are so much easier to make than you think. I usually stick to vinaigrettes, but I do love me a Ceasar salad (see my Air-Fried Buffalo Shrimp Caesar)… with extra cracked black pepper!

Have you been to a nice restaurant, ordered a Caesar salad and wondered why yours don’t taste as good at home? It’s the dressing. Making it from scratch makes all the difference. It isn’t complicated- you just need to know how to use a whisk. The ingredients are simple (don’t be intimidated but the anchovy!) but when combined they make something super delicious. There will be more Caesar salads in your future after trying this recipe.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #bvvrecipe.

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Caesar Dressing

Prep Time10 minutes mins

Course: Seasonings

Keywords: caesar salad, dressing, salad dressing

Servings: 1 cups

Ingredients

• 2 garlic gloves, minced
• 1 tsp anchovy paste
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 cup mayonnaise  (I used an olive oil mayo)
• 1/2 cup Parmigiano-Reggiano, grated
• salt and pepper

Instructions

• In a medium mixing bowl, add garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Whisk together. Add mayonnaise, Parmigiano-Reggiano and whisk until well combined.
• Taste and add salt & freshly cracked pepper to your liking. Set aside. Dressing can be made ahead and stored in the fridge for a week.

Nutrition

Serving: 1c