Homemade Caesar Salad Dressing Recipe!


  • 3 Anchovy fillets
  • 1 tbsp minced Garlic
  • 1/2 tsp Worcestershire sauce
  • 1 Egg Yolk
  • 2 tbsp Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/4 Olive Oil
  • 1/2 cup Vegetable Oil
  • 1/4 cup Grated Parmesan
  • Salt and Pepper (to taste)
  • 2 cup Croutons
  • 3 Romaine hearts, leaves separated and chopped
  • 1/4 cup shaved Parmesan


  1. In a blender or food processor, add drained anchovy fillets, garlic, egg yolk, lemon juice, Worcestershire and mustard.
  2. Pulse until liquified.
  3. Leave running and slowly add olive oil and then vegetable oil through the liquid feed.
  4. This should produce a thick dressing.
  5. Add in grated Parmesan and pulse to blend.
  6. Add salt, pepper, and additional lemon juice to taste.
  7. Refrigerate until ready to use.
  8. Place the lettuce in a large bowl.
  9. Drizzle with desired amount of dressing and toss until well coated.
  10. Sprinkle top with shaved Parmesan, croutons and black pepper.
  11. NOTE CONTAINS RAW EGG YOLK: Use caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks and the shell. To completely avoid risk use pasteurized eggs.