Caesar salad is the best with freshly made dressing, and it tastes the best with high-quality ingredients. I am sharing my favorite version of the dressing and the salad with tips on making this salad at home quickly and adjusted to your taste.

About Ingredients for the Dressing

Nowadays, it is easy to buy refrigerated in-shell pasteurized eggs, just check the labels. How to Pasteurize Eggs at Home.

Use good-tasting anchovy paste or good-tasting anchovies. It’s about 3 anchovy flat fillets per 1 tbsp. This year, I like Season Brand anchovies jarred in olive oil — available at HEB (Central Texas).

I prefer using craft soy sauces (e.g., an assortment of Haku brand available at Central Market) instead of traditional Worcestershire sauce. Use your favorite.

I do not add Parmesan into the dressing.

1 tbsp of the dressing is 78-80 calories.

Caesar Salad Dressing

Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: Mexican
Keyword: anchovy, dressing, eggs, lycooking, lyukum cooking lab, recipe, salad
Servings: 13 tbsp
Calories: 78kcal


  • 3 each egg yolks pasteurized
  • 3 cloves garlic fresh
  • 6 each anchovies the flat fillets in olive oil
  • 3 tbsp lemon juice and zest fresh
  • 2 tbsp red wine vinegar
  • 1 tbsp mustard Dijon
  • 1 tsp soy sauce e.g., smoked Haku soy sauce
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
  • 0.5 cup extra virgin olive oil


  • In a blender jar, add all ingredients except for olive oil. Process them for a minute, speed 5-6, or until smooth and homogenous.
  • Switch to speed 1 (the lowest speed) and gradually add olive oil. It should take 1.5-2 minutes to add all the oil. If the dressing is too thick, add 1-2 tsp of cold water.
  • Transfer the dressing into a clean jar with a lid and refrigerate until ready to use.


Serving: 1tbsp | Calories: 78kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 129mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg

About the Salad Ingredients

There are many ways to serve Caesar salad. There is the original recipe and there are multiple additional elements. I like it as close to the original as possible — topped with good-tasting anchovies and croutons. I mentioned my favorite this season anchovies above. As for croutons, instead of making my own, I buy Trader Joe’s cheese and garlic ones — they are lovely!

Caesar Salad

Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: Mexican
Keyword: anchovy, croutons, Mexican, romain hearts, salad
Servings: 4 portions
Calories: 218kcal


  • 3 each Romaine
  • 4 tbsp Caesar salad dressing
  • 20 each anchovies the flat fillet in olive oil
  • 20 each croutons
  • 4 oz Parmesan cheese shaved


  • Tear or cut washed and dried romaine lettuce into bite-sized pieces. In a large salad bowl, toss it with the dressing to coat. Portion it on salad plates.
  • Top each portion with 5 anchovies, 5 croutons, and shaved Parmesan cheese.


Calories: 218kcal | Carbohydrates: 5g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 672mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 354mg | Iron: 1mg
Caesar salad