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–+ servings

Caesar Dressing

A quick and creamy Caesar dressing with plenty of bold, savory flavor, perfect for salads, wraps, and more.
Shared notes will appear here.
Sauces & Spreads
Italian
Kitchen Pace : 🕒
Servings: 8
Recipe by NAVA Kitchen
Creamy homemade Caesar dressing topped with grated Parmesan and black pepper, served beside crisp romaine lettuce.
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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:

From the kitchen
  • 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.
 
Make it yours
  • For a milder dressing, use 2 anchovy fillets instead of 4.
  • For more garlic flavor, add an extra small clove.
 
At the table
  • Use it in Chicken Caesar Wrap for an easy lunch or dinner.
  • Toss with crisp romaine, Parmesan, and crunchy croutons for a classic Caesar salad.
  • It is also great drizzled over grilled chicken, roasted vegetables, or used as a creamy sandwich and wrap dressing.
 
 

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Nutrition:

Calories: 65 kcal | Carbohydrates: 2 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 3 g | Cholesterol: 7 mg | Sodium: 70 mg | Potassium: 67 mg | Fiber: 0.2 g | Sugar: 2 g | Vitamin A: 53 IU | Vitamin C: 2 mg | Calcium: 73 mg | Iron: 0.2 mg
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