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Tongs in a bowl of creamy ceasar salad with Parmesan.

Caesar Salad

Kate Schat
Homemade mayo quickly turns into a creamy Caesar dressing that's perfect for salad. Salad dressing with no funky ingredients made in minutes.
5 from 2 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad
Cuisine American
Servings 12 servings
Calories 149 kcal

Ingredients
  

Mayonnaise

  • 1 large egg
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon mustard
  • Pinch salt
  • ¾ cup “light” oil such as sunflower, avocado or canola

Dressing

  • 1 cup mayo from a jar or the entire homemade recipe above
  • 2-4 cloves garlic preferably fresh
  • 1 teaspoon anchovy paste OR 1 tablespoon Asian fish sauce
  • 2-3 tablespoons lemon juice
  • 2-3 tablespoons balsamic vinegar optional
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mustard
  • ½ cup freshly grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Salad

  • Romaine lettuce
  • Parmesan cheese
  • Croutons

Instructions
 

Make the Mayo

  • In your jar/blender, add eggs, lemon juice, mustard, and salt.
  • Blend til combined.
  • If using immersion blender, keep blender down in the egg mix, I kind of use the immersion blender with the jar to hold the jar against me with it still on the counter to hold it steady.
  • With the immersion blender on low, slowly pour in your oil so that it takes about 15-20 seconds to pour it all in.
  • Slowly lift the blender up the jar as the liquid level rises. You'll notice it changing from liquid to emulsified mayo!! Woohoo!
  • Give it a few pumps up and down after you’ve added all the oil and voila, you’ve got mayo!
  • If using a blender jar, let it run as you slowly drizzle in the oil.

Make the Dressing

  • In a quart jar, add the garlic, anchovy, lemon, balsamic, Worcestershire, and mustard.
  • Blend with an immersion blender until well combined.
  • Add in mayo and gently blend.
  • Add Parmesan, salt and pepper, give a shake or a gentle blend, and taste.

Make the Salad

  • Wash and dry the lettuce and tear into bite-sized bits into 1-2 very large bowls.
  • Add dressing and toss to coat, adding more as necessary.
  • Top with more freshly shredded Parmesan cheese.
  • Add croutons if desired and serve.

Notes

  • Always, always, shred your own cheese!
  • Light tasting oil is best here. You can use olive oil for up to half of the amount called for in the mayo, but I never like the taste and texture using only olive.
  • This makes about a pint jar of dressing, so you can cover a LOT of lettuce. It's perfect for making for a crowd.

Nutrition

Calories: 149kcalCarbohydrates: 2gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.002gCholesterol: 18mgSodium: 159mgPotassium: 29mgFiber: 0.1gSugar: 1gVitamin A: 57IUVitamin C: 1mgCalcium: 43mgIron: 0.2mg
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