creamy Caesar salad dressing,

Creamy Caesar Salad Dressing

This salad dressing is a staple in our house… though it should probably be called a faux Caesar salad dressing since it doesn’t contain eggs or anchovies. Lemon-y and garlic-y, it is delicious and has so many uses other than on romaine lettuce for a semi-classic caesar salad!

I usually triple this recipe so that I always have some in my refrigerator. I have found that I am much more likely to make a salad for a quick lunch or to accompany dinner if I have a delicious dressing already made.

Recipe makes about 14 ounces of salad dressing. The dressing can be stored in an airtight container for about a week in the refrigerator.

creamy Caesar salad dressing,

Creamy Caesar Salad Dressing


  • 6 cloves garlic
  • lemons juiced (about ¼ cup)
  • 1 tablespoon dijon mustard
  • 1 tablespoon good quality mayonnaise (look for one with no added sugar)
  • ½ cup extra virgin olive oil
  • cracked pepper optional, to taste


  1. Finely mince garlic (or use a garlic press)
  2. Add lemon juice, dijon mustard and mayonnaise to garlic and whisk to combine
  3. Add olive oil and whisk until an emulsion forms
  4. Stir in cracked pepper if using, and store dressing in an air tight container

Note: I do not add salt to the dressing because the dijon mustard already contains some and I almost always add some type of hard, salty cheese to my salads.



Nutrition information (per 2 tablespoon serving):

  • 61 calories
  • 0 g added sugar
  • 0 g fiber
  • 0 g protein
  • 60 mg sodium

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