Recipe courtesy of Michael Lomonaco

Quick and Creamy Eggless Caesar Dressing

Save Recipe
  • Level: Easy
  • Yield: 1 1/4 cups dressing
Share This Recipe


5 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

2 large cloves garlic, peeled

2 tablespoons red wine vinegar

3 tablespoons fresh lemon juice

2 ounce can anchovy fillets, drained

3/4 cup extra virgin olive oil

Salt and freshly ground pepper to taste

1/4 cup freshly grated Parmesan cheese


  1. In the bowl of a food processor combine the mustard, Worcestershire, garlic, vinegar, lemon juice and anchovy fillets. Pulse until the garlic and anchovy fillets are well chopped. Scrap the sides of the bowl occasionally to ensure even and uniform blending of the ingredients.
  2. While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture.
  3. When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor. Adjust the seasoning with salt and pepper.
  4. Pour into a clean container and refrigerate until ready to use.
  5. Will keep for 4 to 5 days refrigerated.
Kale Caesar Salad with Smoked Chickpea Croutons
14m Easy 99%
Caesar Salad
Don Angie

Caesar Salad

12m Intermediate 96%
Grilled Steak Flatbreads with Horseradish Dressing