Caesar Salad Dressing

Caesar Salad Dressing | ChopChop


Don’t leave out the anchovies, even if you think you don’t like them! Most people never even know they’re in there—they just add a little salty-rich something you can’t quite put your finger on. This makes more dressing than you need for one dinner, but it’s great to have it on hand for a few more salads.

Hands-on time: 10 minutes
Total time: 10 minutes
Makes: 1 Cup

Kitchen Gear: 

Cutting board
Garlic press or sharp knife (adult needed)
Measuring spoons
Measuring cup
Blender or food processor (adult needed)
Rubber scraper
Lidded container


garlic cloves, peeled and minced or put through a garlic press
-3 anchovy fillets, drained and rinsed
1⁄2 teaspoon
dijon mustard
1⁄4 cup
fresh lemon juice (about 2 lemons)
1⁄2 teaspoon
kosher salt
1⁄4 teaspoon
black pepper
1⁄2 cup
olive oil


  1. Put the garlic, anchovies, mustard, lemon juice, salt and pepper in the blender or food processor fitted with a steel blade and put the top on tightly. Turn the machine on and process until it looks thoroughly combined (you may need to stop the machine and use a rubber scraper to push everything down from the sides).
  2. While the machine is running, gradually add the olive oil through the feed tube (or, if you’re using a blender, through the hole in the lid) and process until it looks creamy.
  3. Pour into the container, cover, and refrigerate up to 2 weeks.


Or else: Want to do it the low-tech way? Mince the anchovies, then put all the ingredients in a jar, screw the lid on tight, and shake, shake, shake!