Creamy Caesar Dressing

Once I tasted this version of Caesar Dressing, I was in love. Creamy Caesar Dressing has just the right amount of creaminess and saltiness combined with little bits of delicious grated parmesan. Pair the dressing with GFchow’s Grilled Romaine Salad. You’ll be glad you did!

Jump to Recipe

Making the Garlic Anchovy Paste

combining the garlic with the finely minced anchovies and salt to make a paste

Crush garlic cloves with a press or grate them. Finely mince the anchovies and then combine crushed garlic with the salt and anchovies by using the flat side of a large knife. The anchovies are the secret ingredient in this dressing!

Combine Remaining Dressing Ingredients

combine lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, and parmesan

Add the remainder of the ingredients (lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, and parmesan) to the garlic anchovy paste and mix well. Season with freshly ground black pepper.

Creamy Caesar Dressing

Use this dressing on GFchow’s Grilled Romaine with Creamy Caesar Dressing or on a traditional Caesar Salad. You’ll be glad you did!

Print Recipe

5 from 1 vote

Creamy Caesar Dressing

Prep Time15

Total Time15

Course: Salad

Cuisine: American, Italian

Keyword: anchovies, creamy caesar dressing, dijon mustard, garlic, lemon, mayonnaise, parmesan, worcestershire sauce

Servings: 1 Cup

Author: GFchow @ gfchow.com

Ingredients

2 garlic cloves, crushed with a garlic press or grated
1/4 teaspoon Kosher Salt
2-3 anchovy fillets, cut into small bits and crushed with the flat side of the knife
2 tablespoons lemon juice, fresh squeezed
1 teaspoon Dijon mustard adjust to taste
1 teaspoon worcestershire sauce adjust to taste
1 cup mayonnaise
1/2 cup parmesan cheese, grated
freshly ground black pepper to taste

Instructions

Crush the garlic cloves with a garlic press or grate them. Then using the flat side of a large knife combine the crushed garlic with the salt and anchovies.
Place garlic anchovy paste in a bowl and combine it with the remaining ingredients; lemon juice, dijon mustard, Worcestershire sauce, mayonnaise, and parmesan.
Mix the dressing until it is combined well.
Season with freshly ground black pepper.
Store in the refrigerator in a sealed container for 2 weeks.

Recipe is from Epicurious.com.

If you like this recipe, you may also like these other GFchow recipes. Radishes with Anchovy Butter, Flavor Poppin’ Roasted Broccoli and Red Onions, and Roasted Pepper Cups with Cherry Tomatoes, Olives, and Ricotta.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.