This is a quick, from-scratch Caesar dressing made in one bowl in about five minutes. It uses mayonnaise as the base, which keeps things simple and stable without any raw egg concerns. The result coats romaine well and works as the foundation for a genuinely filling meal.
Before you start
The single most important step is tasting the dressing on an actual piece of lettuce before you serve it โ not off a spoon. Lettuce dilutes the flavor, so what tastes bold in the bowl will taste flat on the plate. Adjust lemon juice first (it brightens everything), then Worcestershire for depth, then salt last. The anchovy paste is doing real work here: it adds a savory, salty backbone that you wonโt identify as fishy, but youโll notice its absence. Donโt skip it or cut the amount.
Mistakes to avoid
- Using cold lettuce straight from the fridge without drying it. Water on the leaves dilutes the dressing and stops it from clinging. Spin or pat the romaine dry before you dress it.
- Dressing the salad too far ahead. Dress it at the table โ a pre-dressed salad goes limp fast, and Caesar dressing is heavy enough to wilt romaine within minutes.
- Pouring the olive oil in all at once. Add it in a slow drizzle while whisking. This helps the oil incorporate into the mayo base evenly instead of pooling on top.
- Using pre-grated Parmesan from a canister. The dry powdery kind wonโt give you the clean, sharp flavor this dressing needs as a topping. Buy a small wedge of Parmigiano Reggiano and shave or grate it fresh.
- Skipping the protein and calling it a side. This dressing is rich enough โ at 340 calories per serving โ to anchor a full meal. Sliced grilled chicken laid over the dressed romaine turns it into dinner without any extra work.
Homemade Caesar Salad Dressing (5 Minutes, One Bowl)
Equipment
- Small mixing bowl
- Whisk or fork
- Microplane or fine grater (for garlic)
- Small airtight jar or container (for storage)
Ingredients
- 2 tablespoons mayonnaise 30g
- 2 teaspoons fresh lemon juice 10ml, plus more to taste
- ยฝ teaspoon Dijon mustard 2.5g
- 1 small garlic clove finely minced, about 1/2 teaspoon
- ยฝ teaspoon Worcestershire sauce 2.5ml, plus more to taste
- 1 teaspoon anchovy paste 5g, or 1 small anchovy fillet, finely minced
- ยผ cup extra-virgin olive oil 60ml
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- In a small mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and anchovy paste until smooth. Slowly drizzle in the olive oil while whisking constantly until the dressing is creamy and fully emulsified.2 tablespoons mayonnaise, 2 teaspoons fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 small garlic clove, 1/2 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 1/4 cup extra-virgin olive oil
- Taste the dressing on an actual piece of romaine lettuce โ not off a spoon. Adjust lemon juice first to brighten, then Worcestershire for savoury depth, then season with salt and black pepper to taste.2 teaspoons fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 pinch salt, 1 pinch freshly ground black pepper
- Serve immediately, or transfer to an airtight jar and refrigerate for up to 3 days. Let the dressing sit at room temperature for 10 minutes and stir well before serving.
Notes
Nutrition
FAQ
Can I use anchovy fillets instead of anchovy paste?
Yes โ one small fillet, finely minced, equals about a teaspoon of paste. Mince it as fine as you can so it fully dissolves into the dressing rather than leaving visible pieces.
How much dressing does this make, and is it enough for a main-course salad?
The recipe serves two, which works well for two side salads or one generous main-course bowl. If youโre topping it with chicken or steak and want a well-coated salad, double the batch โ proteins absorb some of the dressing.
What protein works best on top of this Caesar?
Grilled chicken is the most practical option โ itโs quick, lean, and the char plays well against the creamy dressing. Thinly sliced grilled steak also works well if you want something more substantial.
Can I make this dressing ahead for meal prep?
The dressing keeps in the refrigerator for one day. Store it in a small jar or sealed container, and give it a good stir before using since the olive oil will separate as it sits.