Caesar Vinaigrette

Caesar Vinaigrette | Salad Recipe | Dressing Recipe | simplywhisked.com

I have a major love-hate relationship with salad. I’m not sure why, but I go through major phases of wanting to eat salad everyday to avoiding it like the plague. I seriously can’t decide how I feel about it. Though, I will say that I think dressing is a major contributing factor.

Caesar Vinaigrette | Salad Recipe | Dressing Recipe | simplywhisked.com

I’m pretty against bottled dressing even though it’s inevitable that I’ll have to use one every now and then, and I’m really picky about having my salad dressed. I’m not a fan of putting my dressing on at the table. I know it seems like there isn’t much of a difference, but it seems huge to me.

So I try to make homemade dressing whenever I can. It’s not all that hard, and it makes such an impact on the flavor of a salad.

Caesar Vinaigrette | Salad Recipe | Dressing Recipe | simplywhisked.com

Now, I know caesar dressing can be a bit controversial. There’s so many stances you can take on the subject – creamy vs. non-creamy, anchovies or not, and is there seriously supposed to be raw egg in this. I’m actually onboard with all of them (I’m not about to do the whole raw egg thing just out of laziness). But, I have to say, a caesar vinaigrette with anchovies is by far my favorite.

And, it’s so easy to make. The secret is anchovy paste. Ok, it’s not actually a secret, but it’s quite a time saver and gives you the flavor you’re looking for from the anchovies without having to actually chop up those squishy little filets.

This recipe makes enough for 1 really big salad or two average sized ones.

Caesar Vinaigrette | Salad Recipe | Dressing Recipe | simplywhisked.com

Caesar Vinaigrette

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: about 2/3 cup


  • 1/4 cup lemon juice
  • 1/4 cup extra virgin olive oil
  • 23 garlic cloves, minced
  • 1 tablespoon anchovy paste
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Whisk together dressing ingredients until the oil has emulsified.
  2. Use immediately or refrigerate for up to 1 week.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Caesar Vinaigrette | Salad Recipe | Dressing Recipe | simplywhisked.com

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  • Reply
    July 29, 2015 at 2:19 pm

    I’m the exact same! SO picky about dressings, and they have to be dressed before they come to the table. Otherwise you end up trying to poke through an already packed bowl of salad trying to coat everything in dressing.. yeck. This sounds awesome because we could whip it up at any time, without having to go through all the steps of a traditional Caesar!

  • Reply
    May 29, 2016 at 3:05 pm

    Did have anchovy paste, so used worcestershire sauce instead (not the same, but ok). I used half the oil, and added water and a little bit of honey as I found the lemon to be overwhelming. Otherwise, yummy!

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    […] salad, I massaged the kale, which is key to making a successful kale salad, and I used my favorite caesar vinaigrette. After that it’s just a matter of chicken, cheese and croutons. Since the vinaigrette has no […]

  • Reply
    October 5, 2016 at 2:11 pm

    Where do you find anchovy paste in the store usually?

    • Reply
      Melissa Belanger
      October 7, 2016 at 5:33 pm

      I usually find it by the canned fish, like tuna and salmon. If it’s not there, check near the Italian stuff where tomato and garlic paste are located!

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    August 6, 2018 at 8:07 pm

    I just made this dressing – DELICIOUS!

    • Reply
      Melissa Belanger
      August 9, 2018 at 8:45 pm

      I’m so glad you liked it!

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