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cesar dressing beauty

Caesar Salad Dressing


cesar dressing beauty

Caesar Salad Dressing

Don’t leave out the anchovies, even if you think you don’t like them! Most people never even know they’re in there — they just add a little salty-rich something you can’t quite put your finger on. This makes more dressing than you need for one dinner, but it’s great to have it on hand for a few more salads.
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 Cup

kitchen gear

  • Cutting board
  • Garlic press or sharp knife (adult needed)
  • Measuring spoons
  • Measuring cup
  • Blender or food processor (adult needed)
  • Rubber scraper
  • Lidded container


  • 4 large garlic clove, peeled and minced
  • 2 anchovy fillets
  • 1⁄2 teaspoon dijon mustard
  • 1⁄4 cup fresh lemon juice
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon black pepper
  • 1⁄2 cup olive oil


  • Put the garlic, anchovies, mustard, lemon juice, salt, and pepper in the blender or food processor fitted with a steel blade and put the top on tightly. Turn the machine on and process until it looks thoroughly combined (you may need to stop the machine and use a rubber scraper to push everything down from the sides).
  • While the machine is running, gradually add the olive oil through the feed tube (or, if you’re using a blender, through the hole in the lid) and process until it looks creamy.
  • Pour into the container, cover, and refrigerate up to 2 weeks.


Want to do it the low-tech way? Mince the anchovies, then put all the ingredients in a jar, screw the lid on tight, and shake, shake, shake!
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