Caesar Dressing
Ingredients:
- 1 cup yogurt, plain
- 4 tbsp Parmesan, finely grated
- 2 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 4 anchovy fillets, finely minced, or 2 tsp anchovy paste
- 2 garlic clove, small, finely grated
- 2 tbsp extra-virgin olive oil
- Freshly ground black pepper, to taste
- Salt, if needed
Method:
Start Cooking- Whisk the yogurt, Parmesan, lemon juice, Dijon mustard, anchovies, garlic, and olive oil until smooth and creamy.
- Season with black pepper and salt.
- If needed, thin with water, 1 tsp at a time. Bon appétit!
Kitchen Tools:
Notes:
- Finely grate the Parmesan so it blends smoothly into the dressing.
- Mash or finely mince the anchovies before mixing.
- Be careful with added salt since the Parmesan and anchovies are already quite salty.
- If the dressing is too thick, whisk in 1 tsp water at a time until it reaches your preferred consistency.
- Yield: about 1½ cups.
- For a milder dressing, use 2 anchovy fillets instead of 4.
- For more garlic flavor, add an extra small clove.
Nutrition:
FROM THE PANTRY
Caesar dressing
WHY WE LOVE IT
Caesar dressing brings creamy texture, bright acidity, and savory flavor to every bite. A small amount goes a long way, coating the chicken while keeping the wrap fresh and balanced.
A LITTLE STORY
Caesar dressing traces its roots to the original Caesar salad, created by Caesar Cardini in Tijuana during the 1920s. While the salad started as a simple table-side preparation, its signature dressing became the star of the dish. Today, Caesar dressing is used far beyond salads, finding its way into wraps, sandwiches, pasta dishes, and grain bowls.
DID YOU KNOW?
Caesar dressing sits at the center of a food-history debate. The creator was Italian, the salad was invented in Mexico, and it became a restaurant favorite across the United States. That international journey is one reason Caesar-inspired recipes feel at home in so many kitchens.
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