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
- 6 cloves garlic
- 2 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
- Finely mince garlic (or use a garlic press)
- Add lemon juice, dijon mustard and mayonnaise to garlic and whisk to combine
- Add olive oil and whisk until an emulsion forms
- 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