Classic Caesar Dressing


Caesar Salad

There simply are NO words to describe this Caesar dressing.  Well, ok, maybe a few.

  • creamy
  • bold
  • cheesy
  • delicious
  • addictive

With summer in full swing now, salads are a big part of our diet and Caesar salad happens to be a one of my all time favorites!

As much as I adore leafy green salads with carrots and veggies and cheeses, I think I will forever and always be a Caesar salad girl at heart.

And of course, many people still get iffy about the idea of eating raw eggs in their dressing and let’s not forget ANCHOVIES.

I have an issue with anchovies.

I can eat them in Caesar dressing from a restaurant, but I cannot touch them and cut them.  Therefore this recipe does not include them.  And the best part is you won’t even miss them, I totally PINKY promise!!

So… no raw eggs and no anchovies.  You’re welcome !!!!

Pasta salad with chicken, tomato, cheese and sauce, selective focus

This dressing comes together in just a few minutes and I just can’t begin to tell you how addictive and absolutely delicious it really is.  PLEASE, please don’t skimp on the garlic.






  • Invest in a garlic press.  They are inexpensive and worth every penny!  Chopping (or mincing garlic) will not give the same results as squeezing the garlic through a press.  Pressing is the preferred method when making a dressing as the garlic will disintegrate when pulsed in the food processor providing a powerful garlic taste without your guests biting into a piece of garlic.
  • Do NOT add the oil all at one time.  Pulse all the ingredients (minus the EVOO) a few times, then VERY SLOWLY … DRIZZLE the olive oil into the food processor.  This is key to getting a smooth, creamy and thick Caesar dressing.
  • Make your own whole wheat croutons .  If you have the time (which isn’t much) I highly encourage you to make your own croutons.  Your guests will be delighted and notice the difference between YOUR croutons and store bought ones. crouton

Classic Caesar Dressing

Total Time: 10 minutes

Serving Size: 16

If anchovies aren't your thing, then this is your recipe! And you won't even miss them, I promise.


2 Tablespoons mayo
2 teaspoons Dijon mustard
2 LARGE (or 3-4 small) garlic cloves, pressed
¼ cup fresh lemon juice (about 1½ small lemons or 1 large lemon)
1 teaspoon tsp salt
½ teaspoon freshly ground black pepper
1 cup olive oil
½ cup shredded Parmesan cheese


  1. Place all ingredients except the oil and cheese into a food processor and pulse a few times until combined.
  2. While the food processor is still on, very slowly DRIZZLE in the olive oil. Process until thick and creamy.
  3. Add parmesan cheese and pulse 5 or 6 times.
  4. Refrigerate at least 1 hour before serving.


All nutritional information is approximate.

Cal 147; Fat 15.7 gr; Chol 3.1 gr; Sodium 228 mg; Carbs .6 gr; Fiber 0; Sugar 0; Protein 1.3 gr

© HappilyUnprocessed. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words AND link back to this post

Recipe Adapted from:  Barefoot Contessa
I used all organic ingredients when making this recipe and hope you do too!  😀

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  1. Angela Wood says:

    Thank you – love this.

  2. Thank you for the recipe! Please note that this is not a no egg dressing unless you use no egg mayo instead. Regular mayo does have raw egg yolks in it. We use no egg mayo so this recipe is perfect for us. =)

  3. K HUnter says:

    How much does this recipe yield and what is the shelf life? Thanks!

  4. Your pictures are mixed up in Pinterest, fyi! 🙂
    The dressing photo is paired with a salad recipe, AND a Bare Naked juice photo..js~♡

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