Taste of Home culinary producer Josh Rink developed a legendary creamy Caesar dressing after being disappointed by store-bought salad kits. He loved the ultra-creamy dressings but found the lettuce subpar, so he created his own recipe to pair with better greens.
This dressing stands apart due to a few unexpected ingredients and an unconventional mixing method. Josh explains that it is nontraditional because it bypasses raw egg and includes additional ingredients not found in an original-style Caesar recipe. Good mayonnaise and heavy whipping cream are among the add-ins, but the classic flavors of anchovy, lemon juice, Dijon mustard, Parmesan, and Worcestershire sauce remain.
A favorite aspect of this dressing is that it is entirely made in a blender. There is no mixing by hand or slowly streaming olive oil to create a finicky emulsion. The result is an easy-to-make, creamy Caesar dressing perfect for home preparation.
The key ingredients include mayonnaise, for which buying the best quality is recommended, and freshly grated Parmesan cheese for superior flavor. Heavy whipping cream provides essential richness and should not be replaced with whole milk, or the dressing will become watery. Fresh lemon juice and crisp white wine balance the richness, while Worcestershire sauce and anchovy fillets deliver depth and umami. Freshly minced garlic offers a brighter flavor than jarred garlic, and good Dijon mustard adds a necessary zip.
To prepare, place all ingredients into a standard blender. This includes mayonnaise, Parmesan cheese, heavy whipping cream, white wine, lemon juice, Worcestershire sauce, anchovy fillets, garlic cloves, Dijon mustard, salt, and pepper. Cover the blender and process the dressing until completely smooth, scraping down the sides as needed. Pour the creamy dressing into a jar and refrigerate until ready to serve.
To make a Caesar salad, toss romaine lettuce and butter croutons with the desired amount of dressing. Top the salad with shaved Parmesan cheese and serve immediately. An editor’s tip advises starting with a small amount of dressing, such as one tablespoon, and adding more in teaspoon increments as needed.
Recipe variations include making it spicy by blending in a small amount of Calabrian chili paste, which also adds a slight red hue. For a fish-free version, omit the anchovies and substitute tamari or soy sauce for the Worcestershire sauce, adjusting salt as necessary. Other hard, aged cheeses like Grana Padano or pecorino Romano can successfully replace Parmesan.
Store leftover creamy Caesar dressing in an airtight container or jar in the refrigerator, where it will keep for up to four days. The dressing can be made ahead of time; prepare it the day before and store it in the fridge. If it separates, simply give it a quick stir before use.
This versatile dressing is best used in a traditional Caesar salad with buttery croutons and grated Parmesan. It also works wonderfully in chopped chicken Caesar sandwiches, chicken Caesar smash tacos, or a salmon Caesar salad. It can be drizzled on lunch wraps or roasted vegetables like broccoli or Brussels sprouts. Josh Rink recommends tossing it with fire-roasted Brussels sprouts and fingerling potatoes, then finishing with butter-toasted panko bread crumbs, or adding it generously to chicken Caesar smash burgers.
To make the dressing without a standard blender, use an immersion blender or food processor. A stand mixer with a whisk attachment or a bowl and whisk can also be used, but in that case, use anchovy paste from a tube instead of fillets. To thin the dressing, add water one teaspoon at a time until reaching the desired consistency. To thicken it, add mayonnaise one teaspoon at a time, whisking well to incorporate.
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