Name: Caesar Dressing
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1¼ Cup
Ingredients: 1 large lemon; ¼ cup extra virgin olive oil; 2 garlic cloves, finely grated; 4 anchovy fillets, drained of oil; 1 teaspoon dijon mustard; 1 teaspoon honey; ¾ cup plain, full-fat Greek yogurt; ⅓ cup finely grated parmesan; Coarse black pepper to taste

Condiments

Caesar Dressing

Author: Mary DiSomma

This homemade Caesar dressing gets bright flavor from caramelized lemon, mellow garlic, anchovies, Parmesan, and Greek yogurt. Perfect for salads, wraps, and sandwiches.

Caesar dressing, an Italian staple, actually comes from a restaurant in Tijuana, Mexico. In the 1920s, an Italian immigrant, Caesar Cardini, was low on ingredients at his restaurant. In a pinch, he took whole romaine leaves and made a dressing with garlic, egg yolks, fresh lime or lemon juice, olive oil, parmesan cheese, croutons, and Worcestershire sauce that we all know and love.

There are dozens of variations for this rich, creamy dressing. My version eliminates the need for egg yolks and adds a bit of protein with the addition of Greek yogurt.

Caesar Dressing

This creamy homemade Caesar dressing gets bright flavor from caramelized lemon, mellow garlic, anchovies, Parmesan, and Greek yogurt. Perfect for salads, wraps, and sandwiches.

Yield: 1¼ Cup
Prep Time: 10 minutes 10 min
Cook Time: 8 minutes 8 min
Total Time: 18 minutes 18 min

Ingredients

Instructions

Cut the lemon in half and place cut-side down in a hot, dry pan over medium-high heat until deeply caramelized and lightly charred (6 to 8 minutes). Let cool, then squeeze into your immersion blender or food processor, removing any seeds if necessary.
Reduce the heat to low, then add the olive oil to the same pan and turn off the heat. Add the grated garlic, swirl it around in the pan and let it sit for a minute or two. This mellows the garlic and infuses the oil. Do not scrape at the charred lemon from the base of the pan, it will be too bitter.
Add the anchovies to the blender cup, followed by the dijon, honey and yogurt. Blend everything together, then slowly add the warm garlic oil until the dressing becomes glossy and everything is fully combined.
With a silicone spatula, scrape the dressing out into a bowl and stir in the parmesan with plenty of black pepper to your taste. The dressing will keep in an airtight jar in your refrigerator for up to 4 days.