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.

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Hands-on time: 10   |    Total time: 10   |    Makes: 1 Cup


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


4 unit large garlic clove, peeled and minced
2 unit 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


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. 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).
  2. 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.
  3. 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!