Home » Homemade Recipe » Homemade Caesar Dressing

Homemade Caesar Dressing

As a kid, I was fairly vegetable shy, and Caesar salad is one of the first I legitimately enjoyed. Caesar salads are also the first pile of greens that Ben deemed as something other than “a waste of stomach space.”

Although I still love Caesar dressing’s garlicky flavor and decadent texture, I often shy away from ordering Caesar salads when I’m out or purchasing Caesar dressings at the grocery store, because most are so loaded with heavy, processed ingredients, they virtually negate the positive effects of ordering a salad in the first place.

Classic Caesar dressing’s thick, creamy texture is a result of slowly blending egg yolks and olive oil, a process that can be tricky and tedious and is also a far cry from healthy. Instead, I used protein-rich Greek yogurt to achieve the same decadent effect.

For maximum ease, I made the Caesar dressing in my blender. Once I’d added the Greek yogurt, I tossed in the other ingredients essential to creating that signature Caesar flavor: garlic, lemon, Dijon mustard, and anchovy paste. Blend, and less than one minute later, you’ll have a healthy homemade Caesar dressing that’s a dead ringer for the real thing.

Before you ask: yes, you must include the anchovies. Anchovy is essential to Caesar dressing’s flavor, and I promise this Caesar dressing does not taste like seafood. Anchovies (or anchovy paste—either will work) give the Caesar dressing its captivating, savory quality and provide essential saltiness. I have yet to find an acceptable substitute. Worcestershire or even olives will likely taste fine, but only anchovies can capture Caesar dressing’s somethin’ somethin’. I encourage you to give them a try. As your reward, you’ll have a rich, creamy, healthy Caesar dressing that you are going to want to pour on EVERYTHING.


  •  3/4  cup non-fat plain Greek yogurt
  •  1/2 cup freshly grated Parmesan cheese
  •  3 tablespoons extra-virgin olive oil
  •  3 tablespoons freshly squeezed lemon juice
  •  1 1/2 teaspoon anchovy paste — or 2 anchovy fillets
  •  1 1/2 teaspoons Dijon mustard
  •  1 large garlic clove


  1. Place all ingredients (Greek yogurt, Parmesan, olive oil, lemon juice, anchovy, mustard, and garlic) in a blender or food processor. Puree until smooth and emulsified.
  2. ………………………………………..

for full instruction please see : www.wellplated.com

Leave a Reply

Your email address will not be published. Required fields are marked *