Caesar Dressing

Caesar SaladI love a well-made caesar dressing. Being lactose intolerant, I have to really watch the dressings that cheap out adding cream or ranch to their dressings. So when I have a craving, I make my own. I decided to make traditional caesar dressing, with egg yolks.

All you have to do is cater the recipe to your tastes. We love a good garlic kick to ours, so I end up adding twice the amount. I also like a bit more zip and tang, so end up using a tad more lemon juice and a couple more anchovies.

For those who are lactose intolerant (versus casein allergic), hard cheeses like parmesan and asiago can be eaten!

Caesar Dressing

Caesar Dressing


  • 2 heads Romaine leaves
  • 2 egg yolks
  • 1 tin anchovies drain and KEEP the oil
  • 2-3 tablespoons freshly juiced lemons
  • 2 teaspoons dijon mustard
  • 2 garlic cloves
  • salt and pepper to taste
  • 4 tablespoons grated parmesan
  • 1/2 cup olive oil
  • shaved parmesan for sprinkling on top


  • Mince 6-7 of the anchovies and the garlic together and add to a food processor. Reserve 1 or 2 of the anchovies for sprinkling on top of the salad.
  • Add the egg yolks, 2 tablespoons of the lemon juice, dijon mustard, grated parmesan, and oil from the anchovies to the food processor and whiz until combined.
  • Slowly drizzle in the olive oil, while the food processor is set to puree, until it forms the consistency you want.
  • At this point, add more lemon juice, garlic, anchovies, and salt and pepper, to get the desired final taste.
  • Wash and spin dry the romaine, drizzle and coat with the dressing, top with shaved parmesan and small chopped pieces of anchovies.


This makes about 1 cup of dressing. Add as little or as much as you like to the romaine leaves. I found 2 small heads of romaine was the perfect amount for 2 hungry people who love caesar salad.
If you like this recipe, please share!

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