Caesar Dressing

Any dressing can be packed in a school lunch to be used as a dip for vegetables. This traditional Caesar dressing is sure to become a family favorite no matter how you serve it.

Number of Servings

2 cups


  • 2 pasteurized egg yolks
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon lemon juice
  • 1 clove garlic, chopped
  • 2 Tablespoons Dijon mustard
  • ¼ cup Worcestershire sauce
  • ¼ cup chopped anchovies
  • 1 cup olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper


  1. In a food processor blend all ingredients except the oil. When the mixture is smooth drizzle the oil in a thin stream while the processor is running to emulsify the dressing. Adjust the seasoning with salt and pepper if necessary.
Nutrition Facts