Caesar Salad Dressing – Dana Shortt Gourmet

Caesar Salad Dressing

Can’t Go Wrong with Caesar

Caesar Salad Dressing


  • 6 cloves garlic, peeled
  • 1½ cups mayonnaise (not low fat!)
  • 1 tbsp. anchovy paste
  • 1 tbsp. red wine vinegar
  • juice of one lemon
  • 1 tsp. Dijon mustard
  • 1½ tsp. Worcestershire sauce
  • 1 cup good quality, extra virgin olive oil
  • ½ cup Asiago cheese, grated (or substitute Parmesan)


  1. In a food processor, blitz the garlic pieces until they are very fine.
  2. Add the mayonnaise, anchovy paste, vinegar, lemon juice, mustard and Worcestershire sauce.
  3. With the motor running, VERY SLOWLY add the olive oil until thickened.
  4. Fold in the Asiago cheese.


This recipe makes a big batch but the recipe can easily be halved. It lasts for at least two weeks in the fridge.
In addition to salads, try using it as a dip for raw vegetables, a gourmet sandwich spread, or if you love aioli with your French fries, try this instead.

This recipe was first published on August 27, 2014 by Dana in the Waterloo Chronicle.