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caesar salad dressing recipe in a bowl with veggies

Creamy Caesar Salad Dressing and/or Dip

Creamy and delicious, serve this salad dressing over Romaine lettuce for a tasty Caesar salad or fill a bowl and serve it with fresh veggies as a dip. 
4.67 from 3 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 16 servings
Author: Kris Bordessa

Ingredients

  • 1 egg at room temperature
  • 1 clove garlic
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ¼ cups avocado oil or extra light olive oil
  • ¼ cup buttermilk
  • ¾ cup grated parmesan cheese

Instructions

EASIEST - With an immersion blender:

  • Put all ingredients except buttermilk and parmesan cheese in a wide mouth quart jar.
    1 egg, 1 clove garlic, 1 tablespoon Dijon-style mustard, 1 tablespoon lemon juice, 2 teaspoons apple cider vinegar, 1 tablespoon anchovy paste, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 1/4 cups avocado oil
  • Hold the immersion blender at the bottom of the jar and pulse on and off 10-20 times then hold the power on.
  • Move the blender up and down slowly until ingredients are well blended and emulsified, about 30-60 seconds.
  • Add buttermilk and cheese to the jar and blend until combined.
    1/4 cup buttermilk, 3/4 cup grated parmesan cheese
  • Store in the refrigerator for up to a week.

You can also use a blender:

  • Put all ingredients except the olive oil, milk, and parmesan cheese into the blender container.
  • Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour the oil in through the feed tube to emulsify the dressing. Adding the oil slowly is the key to emulsification. It should take about 8-10 minutes to add the oil.
  • Stir in milk and cheese.
  • Store in the refrigerator for up to a week.

Notes

  • It's pretty critical that the egg be at room temperature. 75 degrees or so is ideal. If your house is cooler than that, let the egg sit in a bowl of warm water for a little while.
  • If the dressing thickens too much after refrigeration, add a few tablespoons of milk to thin it out.

Nutrition

Serving: 2tablespoons | Calories: 180kcal | Carbohydrates: 1g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 215mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 63IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 0.2mg
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