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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!