Caesar Salad Dressing

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Chef & Child Ingredient of the Month, September 2013

From the Chef

“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 flavor.”


4 garlic cloves, peeled and minced
2 anchovy fillets, drained and rinsed
½ teaspoon Dijon mustard
¼ cup fresh lemon juice (about 2 lemons)
½ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil


1. Place all ingredients except olive oil in blender, or food processor, and put top on tightly. Turn machine on and process until thoroughly combined (occasionally, stop machine and push everything down from sides with rubber scraper).

2. While machine is running, add olive oil through feed tube (or hole in lid) and process until creamy.

3. Pour into container, cover and refrigerate for up to 2 weeks.


Chef & Child, Sauce/Dressing/Rub, Seafood

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals